Try a bowl of Cream of Spinach Soup. Flecked with spinach and mushrooms, this Cream of Spinach Soup can be served hot or cold as a first course or alongside sandwiches.
What You Need
Original recipe yields 4 servings
1/2 cup chopped fresh mushrooms
1/2 cup chopped onion
2 Tbsp. butter or margarine
3-1/4 cups milk, divided
1/2 tsp. salt
1/4 tsp. garlic powder
dash of pepper
dash of ground nutmeg
2 tsp. potato starch
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
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Let's 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.
Savor every spoonful of this indulgent soup. One serving goes a long way on flavor!
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.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 12g
Trans Fat 0.5g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings, about 1 cup each.
* 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.