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Mushroom Florentine Soup

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February 21, 2017

This recipe is perfect in your new Silit pan!

  • Cook: 15 mins
  • Yields: 2


1 tbsp unsalted butter

6 oz. button mushrooms, rinsed and sliced

1 tbsp minced red onion

1 clove garlic

1/2 tsp kosher salt

2 1/2 cup no-sugar, low-sodium beef broth

2 tbsp white wine

1 cup trimmed and washed spinach leaves

1/2 cup heavy cream, at room temperature

12 enoki mushroom stems, bottoms removed (optional)


1Heat the butter in a large pan over medium-high heat. Add mushrooms, red onion, garlic, salt, and pepper and cook, stirring, until lightly browned, about 5 minutes. Add the broth and wine, raise the heat to high, and continue cooking until reduced by half, about 4 more minutes.

2Remove from the heat, pour 1/2 the soup into a tall plastic container cup, and puree using an immersion blender. Return the puree to the pan and heat over high heat, while stirring in the spinach and cream in batches.

3Divide the soup among 2 bowls and serve each garnished with 6 enoki stems.