Creamy mushroom and spinach soup
A comforting and creamy soup loaded with earthy mushrooms and nutritious spinach.
Instructions
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Sauté the Mushrooms
- In a large pot, melt the butter over medium heat.
- Add the sliced mushrooms and sauté until they release their juices and become golden brown, about 8-10 minutes.
- Transfer half of the sautéed mushrooms to a bowl and set aside for garnish.
- Sauté the Mushrooms
- In a large pot, melt the butter over medium heat.
- Add the sliced mushrooms and sauté until they release their juices and become golden brown, about 8-10 minutes.
- Transfer half of the sautéed mushrooms to a bowl and set aside for garnish.
- Cook the Aromatics
- To the pot with the remaining mushrooms, add the diced onion and minced garlic.
- Sauté until the onions are soft and translucent, about 3-4 minutes.
- Prepare the Soup Base
- Sprinkle the flour over the mushroom mixture and stir well to coat evenly. Cook for 2 minutes to remove the raw flour taste.
- Slowly pour in the vegetable broth while continuously stirring to prevent lumps from forming.
- Add the dried thyme, salt, and pepper. Bring the mixture to a simmer and cook for 10-12 minutes, stirring occasionally, until slightly thickened.
- Blend the Soup
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
- Return the soup to the pot over low heat.
- Add Spinach and Cream
- Stir in the chopped spinach and let it wilt into the soup.
- Pour in the heavy cream and stir until well combined. Simmer for an additional 5 minutes, allowing the flavors to meld together.
- Adjust Seasonings and Serve
- Taste the soup and adjust the seasoning with salt and pepper, if needed.
- Ladle the creamy mushroom and spinach soup into bowls.
- Garnish each bowl with a spoonful of the reserved sautéed mushrooms and a sprinkle of freshly chopped parsley.
- Serve hot and enjoy!
Recipe notes
- Mushroom Varieties: You can use a variety of mushrooms such as button mushrooms, shiitake, or portobello for different flavor profiles.
- Creamy Texture: For an even creamier texture, you can blend in some cooked potatoes or add a dollop of sour cream before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed to thin the soup.
- Feel free to add other herbs like rosemary or parsley for added flavor, or a pinch of nutmeg for a hint of warmth.
- Vegetarian/Vegan Option: Substitute the butter with olive oil and use coconut cream instead of heavy cream for a vegan-friendly version.
Ingredients
Scaled from 1 serving
Measurement system
- 1 tablespoon unsalted butter
- 113 grams cremini mushrooms, sliced
- ¼ medium onion, diced
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 240 ml vegetable broth
- Pinch of dried thyme
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- 30 grams fresh spinach, chopped
- 60 ml heavy cream
- Fresh parsley, chopped (for garnish)