Serves 6 / Rich and smooth, this nutritious soup makes a perfect first course. It can be made with any variety of lettuce you have on hand.
1 medium onion, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1 head red leaf lettuce or any other variety, washed, dried and torn
1 head spinach, washed, dried and torn
2 tablespoons freshly chopped parsley
1 tablespoon freshly chopped basil
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons all-purpose unbleached flour
2 cups hot vegetable broth
2 cups 2% milk
1. In large saucepan, sauté onion, mushrooms and garlic in butter and olive oil over medium heat until soft and fragrant, about 5 minutes. Add lettuce, spinach, parsley, basil, salt and pepper; cook until greens are wilted.
2. Add flour and cook 5 more minutes, stirring. Add heated broth; cover and simmer over medium-low heat for 10 minutes. Transfer mixture to blender and purée; return to pan and slowly add milk. Heat thoroughly, adjust seasonings and serve.
Calories 147,Fat 6,Perfat 37,Cholesterol 12,Carbo 18,Protein 6
