Spring Greens Soup
3 servings, 5 points plus
6g dietary fiber
- 1 tbsp. vegetable oil
- 1 medium onion, halved and sliced
- 3 cups reduced-sodium chicken broth
- 1/4 to 1/2 tsp. freshly ground black pepper
- 12 ounces potatoes, quartered
- 2 tbsp. butter
- 3 cups fresh sliced mushrooms
- 3 cups fresh spinach leaves
- 3 cups arugula leaves
1-In a large saucepan heat oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add broth & pepper. Bring to boiling. Add potatoes. Return to boiling; reduce heat. Simmer, covered, for 10 minutes; remove from heat.
2-Meanwhile, in a large skillet heat butter over medium heat until melted. Add mushrooms; cook for 6-8 minutes or until tender and liquid has evaporated. Set aside.
3-Using an immersion blender, blend potato mixture in saucepan until nearly smooth. Stir in spinach, and arugula. Bring to boiling; remove from heat. Using immersion blender, blend mixture again until nearly smooth and flecks of green remain. Season to taste with salt.
4-Top each serving with cooked mushrooms.