Main dishes

Florentine Soup

photo by:kraft

Flecked with spinach and mushrooms, this creamy soup can be served hot or cold as a first course or alongside sandwiches.

time

prep:

20 min

total:

40 min

servings

total:

4 servings, about 1 cup each

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What You Need

1/2

cup chopped fresh mushrooms

1/2

cup chopped onion

Tbsp. butter or margarine

3-1/4

cups milk, divided

1/2

tsp. salt

1/4

tsp. garlic salt

Dash of pepper

Dash of ground nutmeg

tsp. potato starch

pkg. (10 oz.) frozen chopped spinach, thawed, well drained

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Make It

COOK and stir mushrooms and onion in butter in medium saucepan on medium heat until tender. Add 3 cups of the milk and the seasonings. Bring just to boil, stirring frequently.

ADD potato starch to remaining 1/4 cup milk; stir until well blended. Gradually add to hot mixture in saucepan, stirring until well blended. Cook until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 min.

STIR in remaining ingredients; cook until cream cheese is completely melted and soup is heated through, stirring frequently.

Kraft Kitchens Tips

Size-Wise

Savor every spoonful of this indulgent soup. One serving goes a long way on flavor!

How to Drain Thawed Frozen Spinach

Use clean hands to squeeze portions of the spinach until spinach is dry. Or, place spinach in sieve; press spinach into sieve with back of large spoon to remove excess moisture.

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

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Dnuh

posted:1/19/2009

Very bland. I added bacon, which helped.

BBritton07

posted:4/7/2008

I only rated this as "good" because as it is written, it's not that great of a recipe. I had to add A LOT of seasoning because it was just too bland as is. It took a lot to get it to thicken, and I agree with others, it is MUCH better the next day. I would make it again as a base recipe, and then make it my own with some changes.

steson

posted:11/28/2007

I agree that it was a little bland. I tried this recipe several times and found 2T parmesean cheese and lots of extra fresh ground pepper to be a great addition. Also, make it a day ahead. It's MUCH better the next day. I also used fat free cream cheese, but you have to add extra salt. 4 stars with all of the tweaks!

a cook

posted:3/21/2007

YUCK! I am so disappointed with this recipe. I had high expectations for it. Since its so highly nutritional I desperately wanted it to taste good. I read the other review and tried to add more flavor to the soup by adding spices, garlic and ginger...nothing! Such a waste of time and effort! Although people who like bland recipes might like it. Its definitely not for the adventurous palate. Bleeyuck!

macsassy

posted:11/6/2006

After making the soup and taste tested before giving it to the family, it was lacking flavor. I added more garlic, some shredded cheese and more salt and pepper. It was still very bland. I will not make it again.

glitter777

posted:4/7/2006

It was alright, nothing great.

raining2

posted:3/20/2006

This was a very good soup! Although, mine did not look like the picture (more green in color from the spinach) and perhaps since I used corn starch not potato starch.

amber_potter

posted:1/17/2006

It's delicious; I made this one for my parent's New Year Party, and they liked it. But I'll consider to add just half of the package of spinachs...

BatManBitMe