Spring Vegetable Soup with Ginger

4 to 6 servings



  •  4 cups chicken broth or 3 (13¾ -ounce) cans chicken or vegetable broth
  • 12 ounces fresh spinach (preferably baby spinach)
  • 4 ounces small to medium mushrooms, thinly sliced or coarsely chopped
  • 2 tablespoons minced peeled onion or green onion (include some green tops)
  • 2 tablespoons shredded peeled carrot
  • 1 to 2 tablespoons dry sherry (optional)
  • ½ to 1 teaspoon or to taste grated or minced peeled gingerroot
  • Few flakes dried hot red pepper or hot pepper sauce to taste
  • Salt and freshly ground black pepper to taste
  • Minced green onion (include some green tops) as desired for garnish


Clean spinach, removing any grit or sand; rinse thoroughly and pat dry between sheets of absorbent paper. Remove stems and tear leaves into small pieces; set aside. Prepare onion or green onion and carrot for the soup.I na medium heavy saucepan, combine chicken broth, mushrooms, onion, sherry, and ginger; bring mixture to a simmer over moderate heat. Simmer for 2 to 3 minutes. Add spinach. Season with dried hot pepper flakes or hot pepper sauce, salt, and pepper to taste. Return mixture to a simmer; continue to simmer for 1 to 2 minutes.

To serve, lade soup into bowls and garnish each serving with a sprinkle of minced green onion.

Variation: Add 4 to 6 ounces chopped or bite-size pieces cooked boneless chicken breast or thigh to the soup during the last few minutes of cooking.

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