Creamy Mushroom and Spinach Soup

Now before you are turned off by the photo I need to reassure you that this soup is really nice. If you are a lover of mushrooms and spinach like me, look no further... probably not everyone's cup of tea but I enjoyed it.

The mellow earthy flavour of the mushrooms combined with the intense taste of the spinach was a great combination. Although this is a creamy soup it isn't heavy and could easily be served as an entree.

Watch out Popeye - talk about getting a vitamin hit in one bowlful... B12 and iron!!

Creamy Mushroom and Spinach Soup

Serves: 4

Points per serve: 2

2 teaspoons extra virgin olive oil

500 grams button mushrooms, sliced

1 onion, diced

1 tablespoon crushed garlic

1 teaspoon beef stock powder

6 cups water

100 grams baby spinach

375 ml can Carnation Evaporated Low Fat Milk

salt

freshly ground black pepper

Heat oil in a large saucepan and add mushroom, onion and garlic. Cook over medium heat until onions soften slightly. Add stock powder and water, mix well while bringing to the boil. Reduce heat, cover and simmer for 15 minutes.

Remove from heat and add baby spinach. Stir to completely cover the spinach leaves allowing them to wilt.

Using a blender or a stick blender process until smooth.

Return to gentle heat, add evaportated milk and stir to blend. Heat thoroughly but do not boil. Season to taste with salt and freshly ground black pepper.

Hint: You could easily replace the beef stock powder with vegetable stock powder to make this suited to vegetarians.

(click here for a printable version of this recipe)