FOX VALLEY'S SPINACH, BACON & MUSHROOM SOUP
This soup is fabulous! Everyone will come back for more!
Provided by Jan Morris
Categories Cream Soups
Time 45m
Number Of Ingredients 13
Steps:
- 1. Cook bacon until crisp, remove, add butter. Sauté onion, add mushrooms then slowly blend in flour. Whip flour (no lumps) gradually add chicken broth, then 1/2 & 1/2, heavy cream, spinach, bacon(minced), spices. Do not boil. Let simmer for about 15 minutes
- 2. Let simmer for about 15 minutes
- 3. 264 cal 24g fat 8g carbs
CREAMY BACON MUSHROOM SOUP
I've always enjoyed cooking and recently created this rich soup. It's always a hit. You can also garnish it with chopped green onion tops or shredded Swiss cheese. For a creamier, smoother consistency, try pouring the soup through a strainer. -Nathan Mercer Inman, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted. , In a small bowl, combine the cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon.
Nutrition Facts :
SPINACH AND BACON SOUP
Perfect low carb soup for a quick lunch. This is a very basic soup--you can vary the flavors by adding your favorite fresh herbs. I have even added a beaten egg to the boiling soup, just like in egg drop soup.
Provided by Dragonfly AZ
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut bacon into small pieces with kitchen shears. Place into saucepan with onions, and cook,stirring constantly, until bacon is very crispy.
- Drain most of fat from pan.
- Add spinach and stir-fry for about 30 seconds.
- Add broth and bring to a boil. Reduce heat and simmer to blend flavors for about 4 minutes.
- Ladle into bowls, sprinkle with Parmesan cheese and serve.
Nutrition Facts : Calories 194.4, Fat 14.6, SaturatedFat 4.8, Cholesterol 19.3, Sodium 1042.2, Carbohydrate 5.6, Fiber 2, Sugar 2, Protein 10.6
SPINACH, BACON AND MUSHROOM QUICHE
This is a dish you'll be happy to serve at any meal of the day - be it breakfast, lunch, or a light dinner with soup and/or salad. A delicious combination using ingredients from RSC #6.
Provided by evelynathens
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
- Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
- With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
- Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
- Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.
CREAM OF MUSHROOM SOUP W/SPINACH & BACON CRUMBLES
I came up with this recipe as just a thought of how I would make cream of mushroom soup. Spinach and bacon seemed like a good idea and the potatoes were an afterthought. Enjoy!
Provided by William Dehn @Wfdehn
Categories Cream Soups
Number Of Ingredients 17
Steps:
- Prepare your stuff: Slice small potatoes into bite size pieces. Cut stems off of spinach and Italian parsley. Slice small onion into 1" slices. Dice one package of sliced mushrooms leaving three sliced.
- In a Med/Large pot bring 1/2 stick of butter and 2 cartons (64oz) of chicken broth or stock to a boil. Add bite size potatoes. Boil for about 12 minutes.
- Meanwhile, in a large saucepan add half a stick of butter, garlic and onion. Cook until onion is soft. Salt and pepper to taste adding diced mushrooms and one packet of mushrooms. Add olive oil and handful of parsley over mushrooms and once shrunken add the other two packages of mushrooms.
- Cook mushrooms for about ten minutes until reduced and water is almost evaporated. Add red and white wine vinegar. Reduce boiling potatoes to low heat and add bullion. Add spinach to pot when stock isn't boiling.
- Add 1/2 stick of butter and spread flour over mushrooms and stir. Once you have a roux transfer mushroom roux to pot. Continue cooking on low heat. Add one package of bacon bits and another handful of parsley. Be sure to keep some bacon bits and parsley for presentation.
- Once ingredients are all combined add 64oz of heavy cream and let simmer on low heat until thoroughly heated. Add corn starch stirring making sure no clumps are left.
CREAMY MUSHROOM, BACON AND SPINACH PASTA - LOW FAT
This pasta has a delicious creamy taste without the fat! Try it .. you will not be disappointed. It is also quick and easy to prepare.
Provided by Jac8136
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to the boil.
- Spray a pan with olive oil spray and sauté finely chopped onion, capsicum, bacon and garlic.
- When soft add mushrooms and as much or as little chilli as you like.
- Cook until soft.
- Put pasta into boiling water and bring back to the boil.
- Cook to your liking.
- Add dijon mustard and evaporated milk to the onion mix.
- Stir to combine and heat very gently until pasta is ready.
- If you like a'wetter' sauce add a small amount of the pasta cooking water to the onion/milk mixture.
- Place washed spinach leaves into a colander.
- When ready drain the pasta over the spinach.
- This will wilt the spinach- the only'cooking' it needs.
- Add the pasta/spinach mix to the sauce.
- Stir to combine.
- Serve topped with freshly ground black pepper and parmesan cheese if desired.
- **Note: In Australia, on the Weight Watchers points plan, WW bacon is 1/2 a point for 3 slices and the small tin (185ml) of carnation brand light and creamy evaporated milk is 3 points.
More about "fox valleys spinach bacon mushroom soup recipes"
BACON, MUSHROOM, AND SPINACH PIEROGIES RECIPE | BON …
From bonappetit.com
SAUTéED SPINACH WITH BACON AND MUSHROOMS - NOM NOM …
From nomnompaleo.com
RECIPES - FOX VALLEY FOODIE
From foxvalleyfoodie.com
HEALTHY DIET: MUSHROOM SPINACH SOUP - PEAK PERFORMANCE
From peakperformancefoxvalley.com
MUSHROOM AND BACON SOUP - ALEX BECKER MARKETING
From alexbecker.org
BACON, MUSHROOM AND SPINACH PASTA - FOOD24
From food24.com
CREAMY SPINACH LASAGNA SOUP - CAMPBELL SOUP COMPANY
From campbells.com
SPINACH AND MUSHROOM QUESADILLAS - FOX VALLEY FOODIE
From foxvalleyfoodie.com
FOX VALLEY'S SPINACH, BACON & MUSHROOM SOUP | RECIPE
From pinterest.com
WILD MUSHROOM CHOWDER WITH BACON AND LEEKS | THE MODERN …
From themodernproper.com
CREAM OF SPINACH AND BACON SOUP - THE COOKING MOM
From thecookingmom.com
ROASTED TOMATO SOUP - FOX VALLEY FOODIE
From foxvalleyfoodie.com
WILTED SPINACH WITH WILD MUSHROOMS & BACON - DISHING UP THE DIRT
From dishingupthedirt.com
SPINACH AND MUSHROOM QUESADILLAS - FOX VALLEY FOODIE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love