Today I used the rest of my fresh spinach to make this delicious Mushroom Spinach soup.
I made other mushroom soups in the past; here are the links to Lentils with Mushrooms and Asparagus, and Ukrainian Mushroom and Vegetable Soup. However, the spinach in this recipe adds a new dimension to it.
If you like tangy-flavored soups, you will love Sorrel Borscht (Shchav or Shchavel), also referred to by others as Green Borscht. My first experience tasting this dish was in a Polish restaurant while visiting my family in Poland.
The special ingredient is sorrel, a simple herb/vegetable, however, not easily found in a grocery store, but rather in a specialty food shop, or grown in your garden.
I prepared this soup for my family, and it received high approval, so I decided to share the recipe with all my blogging friends.
It is very simple and quick to prepare and loaded with healthy and nutritious ingredients. I made it with vegetable broth to keep it vegetarian, but it would also be just as delicious with chicken broth.
Cooking meatless meals few times per week might sound challenging for those who are used to cooking with meat most of the time, hence Suburbangrandma is here to offer TWENTY-FIVE meatless meals suggestions with pictures and links to the corresponding recipes.
I was searching for a healthful vegetarian soup recipe, and after reading the Fat Smash Diet recipes, I came up with my own version of the Lentils with Broiled Mushrooms and Asparagus soup.
I used most of the ingredients in that recipe, but in larger quantities, and applied a slightly different cooking process in completing it. Today I am posting my version, as I am quite pleased with the taste and texture of this hearty soup.