5.0
(3)
Your folders
Your folders

Export 10 ingredients for grocery delivery
Step 1
In a 3-quart saucepan heat oil over medium heat. Add onion; cook 5 minutes. Add broth, pepper, and salt to taste. Bring to boiling. Add potatoes and return to boiling; reduce heat. Simmer, covered, 10 minutes.
Step 2
Meanwhile, in large skillet melt butter over medium heat. Add mushrooms; cook 6 to 8 minutes or until tender and liquid has evaporated. Set mushrooms aside.
Step 3
Remove saucepan from heat. Using an immersion blender, blend onion-potato mixture until almost smooth. Add spinach, arugula, and parsley. Return to heat. Bring to boiling; remove from heat. Using immersion blender, puree soup again until nearly smooth and flecks of green remain. Top servings with sautéed mushrooms and, if desired, additional arugula.
Your folders

154 viewshalfbakedharvest.com
4.5
(73)
15 minutes
Your folders
47 viewslacucinaitaliana.com
Your folders

231 viewsjamieoliver.com
Your folders

144 viewsthegardengrazer.com
4.8
(9)
20 minutes
Your folders

452 viewsfoodnetwork.com
4.7
(333)
45 minutes
Your folders

361 viewssmittenkitchen.com
Your folders

186 viewstasteofhome.com
5.0
(2)
2 hours, 30 minutes
Your folders

234 viewsolivemagazine.com
Your folders

243 viewsgiadzy.com
20 minutes
Your folders
192 viewsmakingthymeforhealth.com
5.0
(13)
Your folders

76 viewsmarysnest.com
5.0
(2)
15 minutes
Your folders
77 viewsmarysnest.com
Your folders

10 viewscooking.nytimes.com
5.0
(3.0k)
45 minutes
Your folders

202 viewstheslowroasteditalian.com
5.0
(1)
40 minutes
Your folders

50 viewsmob.co.uk
4.4
(15)
25 minutes
Your folders

120 viewsforktospoon.com
4.7
(3)
8 minutes
Your folders

432 viewsthekitchn.com
4.5
(11)
Your folders

288 viewsrecipecenter.stopandshop.com
Your folders

201 viewsallrecipes.com
4.3
(26)