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Golden Spinach Mushroom Soup

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Patrise Henkel

"Light, golden, delicious, and nutritious alternative to heavy cream soups that tastes as rich and satisfying."
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55 m servings 101 cals
Original recipe yields 10 servings (10 cups)

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  1. Heat canola oil in a large pot over medium-low heat. Add onion; cook and stir until softened, 5 to 8 minutes. Stir in spinach, mushrooms, and celery; cook until heated through, about 5 minutes. Season with oregano, salt, and pepper.
  2. Pour chicken broth and water into the pot. Stir in rice and lemon zest. Bring soup to a boil. Reduce heat and simmer, covered, until rice is tender, about 20 minutes.


  • Cook's Notes:
  • Substitute peanut or olive oil for the canola if desired.
  • Use vegetable broth for a vegan soup.

Nutrition Facts

Per Serving: 101 calories; 4.8 g fat; 12.1 g carbohydrates; 3.3 g protein; 2 mg cholesterol; 492 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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