Garden Greens and Mushroom Soup

• Vegetarian
• Gluten free

• Produce

  • 3 cups Arugula, leaves
  • 1 Arugula, fresh
  • 2 cups Italian parsley, fresh stems leaves and tender
  • 3 cups Mushrooms, fresh
  • 1 Onion, medium
  • 3 cups Spinach, leaves
  • 12 oz Yukon gold potatoes

• Canned Goods

  • 3 cups Chicken broth or vegetable broth, reduced-sodium

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Dairy

  • 2 tbsp Butter

Found on bhg.com

Directions

• In a 3-quart saucepan heat oil over medium heat. Add onion; cook 5 minutes. Add broth, pepper, and salt to taste. Bring to boiling. Add potatoes and return to boiling; reduce heat. Simmer, covered, 10 minutes.
• Meanwhile, in large skillet melt butter over medium heat. Add mushrooms; cook 6 to 8 minutes or until tender and liquid has evaporated. Set mushrooms aside.
• Remove saucepan from heat. Using an immersion blender, blend onion-potato mixture until almost smooth. Add spinach, arugula, and parsley. Return to heat. Bring to boiling; remove from heat. Using immersion blender, puree soup again until nearly smooth and flecks of green remain. Top servings with sauteed mushrooms and, if desired, additional arugula.

Nutrition