Golden Spinach Mushroom Soup

Light, golden, delicious, and nutritious alternative to heavy cream soups that tastes as rich and satisfying.

Golden Spinach Mushroom Soup Ingredients

• 3 tablespoons canola oil

• 1 cup diced sweet onion

• 1 (16 ounce) bag fresh spinach, chopped

• 1 (8 ounce) package mushrooms, diced

• 2 stalks celery, including leaves, thinly sliced

• 1 pinch dried oregano, or to taste

• salt and ground black pepper to taste

• 1 (32 ounce) container chicken broth

• 1 quart water

• cup uncooked white rice

• 1 small lemon, zested

How to Make Golden Spinach Mushroom Soup

1. Heat canola oil in a large pot over medium-low heat. Add onion; cook and stir until softened, 5 to 8 minutes. Stir in spinach, mushrooms, and celery; cook until heated through, about 5 minutes. Season with oregano, salt, and pepper.

2. Pour chicken broth and water into the pot. Stir in rice and lemon zest. Bring soup to a boil. Reduce heat and simmer, covered, until rice is tender, about 20 minutes.

Golden Spinach Mushroom Soup Nutritions

• Calories: 101.1 calories

• Carbohydrate: 12.1 g

• Cholesterol: 2.2 mg

• Fat: 4.8 g

• Fiber: 1.8 g

• Protein: 3.3 g

• SaturatedFat: 0.4 g

• ServingSize:

• Sodium: 491.8 mg

• Sugar: 1.8 g

• TransFat:

• UnsaturatedFat:

Golden Spinach Mushroom Soup Reviews

• Watery, but great potential... I made it as instructed except for using brown rice and, accordingly, cooking the soup a bit longer. (We dont eat white rice.) It was good, but not great. The next time I will delete the water and the chicken broth to substitute two containers of chicken stock. If the family vegan is in town, I would substitute vegetable broth instead. If its the voracious nephews, Ill add a cup or more of pre cooked chicken.