Clear Mushroom and Spinach Soup

Clear mushroom and spinach soup is one of my favorite soups to make.  It is very easy, light and tastes great.  You can add cooked chicken or beef or other vegetables to make it just as you like it.  This soup is great when you are on a diet, recovering from surgery or feeling under the weather.  So it is a go-to soup for any occasion.

I love the spinach and mushrooms.  Sometimes I add in a can of water chestnuts for a light crunch.  You can also add soy sauce, Sriracha and other seasonings, if you want to alter the taste a little.  I like it just as it is and I don’t tend to add any salt.  I feel the salt in the broth is enough and provides the perfect flavor.

So this soup is low-carb, gluten free, Paleo, Whole 30, and Keto.  It serves perfect with a delicious salad.

 

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Ingredients

• Two containers of chicken broth (32 ounce) – 907g
• One container of beef broth (32 ounce) – 907g
• 1 cup of water
• Two yellow onions (diced)
• 1 Tablespoon of oil (any type)
• 1 bunch of green onions (chopped)
• 3 large celery stalks (roughly chopped)
• 3/4 cup of baby carrots
• 2 Tablespoons of minced garlic
• 1 teaspoon of coarse black pepper
• 1 1/2 teaspoons of roughly minced ginger
• 1 teaspoon of sesame oil
• 16 ounces of fresh mushrooms (sliced thin)
• 1 large container of pre-washed fresh spinach (10-12 ounce)
• 3 cooked chicken breasts – chopped (optional)
• 1 can of sliced water chestnuts (optional)
• to taste soy sauce (optional)

 

Supplies

• Large stock pot
• Cutting board
• Sharp knife
• Kitchen shears
• Fine mesh strainer
• Large bowl
• Measuring cup
• Measuring spoons

 

Directions For Clear Mushroom and Spinach Soup

• Start by chopping all the veggies (mushrooms, celery and onions) that need to be chopped and set them to the side.

 

• Sauté the chopped onions over medium heat in a large stock pot with a little bit of oil.  This process should take about 10-15 minutes.

 

• Next, add in the chopped celery, baby carrots, minced garlic, minced ginger, coarse black pepper, sesame oil and all the broth.  Then bring to a boil over high heat, then reduce the heat to low and simmer for about 30 minutes.

 

• After the 30 minutes, strain the veggies from the broth with a fine mesh strainer into a large bowl.

 

• Then return the broth to the stock pot and add in the sliced mushrooms.  Add in any cooked meat if you want meat in the soup and/or the water chestnuts.  Just make sure it is chopped small so it warms fast.

 

• Next, add in the fresh spinach.  Then return to a low boil and then remove the pot from the heat.

 

• Store in an airtight container for up to 5 days.

 

• Use the kitchen shears to add in the chopped green onions when serving.  The clear mushroom and spinach soup is ready!

 

 

For another great recipe, try my Instant Pot Creamy Chicken Soup here:  https://majorgates.com/recipes/instant-pot-creamy-chicken-soup/

 

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