1 (32 ounce) can sliced mushrooms
2 bunches spinach, stems trimmed and chopped
1 tablespoon olive oil
2 cups Italian-style bread crumbs
1 teaspoon salt
1/2 teaspoon dried minced onion
1 1/2 cups fresh mushrooms, sliced
1 (16 ounce) package cottage cheese
In a medium saucepan over medium heat, combine mushrooms, spinach and olive oil. Cook and stir until mushrooms have been tender, 5 to 10 minutes. Stir in bread crumbs and salt, about 15 seconds. Cover; cook and stir to coat.
While mushrooms have been cooking (cover or slightly peel), sprinkle it with garlic powder, onion salt and mushrooms. Cook to tenderness and remove cover. Pour in water thoroughly; cover and simmer for 1 hour or until vegetables are soft.
Combine cottage cheese and mushrooms in a small bowl; add to soup and mix together. Heat through (low heat) and serve soup immediately.
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