Comida Kraft
Recipe Box

Florentine Soup

(13) 10 Reviews
Prep Time
Total Time

4 servings, about 1 cup each

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

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What You Need

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Make It

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  • 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.


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

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.

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.


  • 4 servings, about 1 cup each

Nutritional Information

Serving Size 4 servings, about 1 cup each
Calories 290
Total fat 20g
Saturated fat 11g
Cholesterol 60mg
Sodium 710mg
Carbohydrate 18g
Dietary fiber 3g
Sugars 12g
Protein 12g
% Daily Value
Vitamin A 180 %DV
Vitamin C 35 %DV
Calcium 35 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Dnuh |

    Very bland. I added bacon, which helped.

  • BBritton07 |

    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 |

    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!

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