Spinach Mushroom And Artichoke Soup- Fast And Figure Friendly

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 cups button mushrooms
• 10 ounces frozen chopped spinach
• 3 artichoke hearts (i use frozen but canned would probably be good too)
• 1 onion, diced
• 2 garlic cloves, minced
• 64 ounces chicken broth
• 2 tablespoons fresh parsley, chopped
• 2 cups cooked wild rice
• salt and pepper
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 halve or quarter mushrooms as desired and saute in a dutch oven sprayed with nonstick spray. when mushrooms are about half done add onion. stir often.
• 2 when mushrooms and onion are getting soft add garlic and saute for 1 minute. chop artichoke hearts and spinach (if not already chopped) and add to pot. stir to combine and cook just until heated through.
• 3 add chicken broth, wild rice and parsley and bring to a boil. reduce heat to a simmer and cook until everything is hot. can keep on a low simmer for quite a while before serving. would be good in a crock pot too! top each bowl with a sprinkle of parmesan cheese.