I'm a huge fan of Cream of Mushroom Soup, so I wanted to lighten it up for my lunch today. I decided to throw in some fresh spinach to make it a more balanced meal. I prefer my mushrooms and spinach to be layered in My Ultimate Lasagna or Mushroom and Spinach Lasagna, but for now, this will have to be enough for me. I have to get into a Victoria's Secret bikini by summer for our family's summer vacation to Florida. Or at least into a really cute Victoria's Secret tankini...
This was the perfect light lunch for me on this very cold winter day. All kidding aside, I did enjoy the soup and will be making it again, even if I'm not watching my weight. This recipe makes 2 large bowls, so I have lunch for tomorrow too!
1 tsp EVOO
1/2 yellow onion, chopped
8 oz. button mushrooms, sliced
2 cloves garlic, minced
2 cups low sodium chicken stock
1/2 cup skim milk
3 oz. fresh spinach leaves (2 handfuls or 1/2 small bag baby spinach), stems removed
kosher salt, to taste
black pepper, to taste
dash of garlic powder
pinch of dried thyme, or 1 stem fresh thyme
In a medium sauce pan over medium heat, add olive oil. Add onions and sprinkle with kosher salt and black pepper. Let them saute while you slice the mushrooms. Add the mushrooms and garlic to the pan, stir, and cover. This will help them cook without burning since you are using very little oil. It also creates this amazing mushroom stock that will add lots of flavor. When the mushrooms have softened, remove the lid and add the chicken stock, milk, spinach, thyme, and garlic powder. Bring to a boil, lower heat and let simmer for 10 minutes. Taste and adjust seasonings. Enjoy!