Creamy Mushroom Soup with Spinach

Creamy Mushroom Soup with Spinach

Creamy mushroom soup – flavorful and filling

While growing up I never was a fan of mushrooms, but over time I learned to appreciate their earthiness.  When mixed with other vegetables and covered in sauce, it’s hard to taste the uniqueness mushroom brings to a dish.  But when you allow them to be the highlight of a dish, the flavor and nutritional benefits shine through.

I’ve never made mushroom soup prior to making this recipe.  Since I rarely seem to follow a recipe exactly through to the end, I made some changes to the original and everyone loved the outcome.  You can double and even triple this recipe with great results.  Enjoy!

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Creamy Mushroom Soup with Spinach
This is a very tasty, creamy soup that is perfect to warm you in the winter. I used three types of mushrooms, but you can use the ones you enjoy most with favorable results.
creamy mushroom soup is warm and colorful.
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Course Few Ingredient Dishes, Gluten-Free, Healthy, Main Dishes, Quick & Easy, Soups, Vegetarian
Cuisine American, Healthy, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servngs
Ingredients
Course Few Ingredient Dishes, Gluten-Free, Healthy, Main Dishes, Quick & Easy, Soups, Vegetarian
Cuisine American, Healthy, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servngs
Ingredients
creamy mushroom soup is warm and colorful.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Pour the oil into a large pot, then add the butter and stir until melted.
  2. Pour all of the mushrooms, carrots and shallots (or onion) into the pot. Cook over medium-high heat for 4-5 minutes or until soft. Add in the carrots and cook at a slow boil for one minute. Add the flour to the vegetables and stir until smooth.
  3. Slowly stir in the chicken broth and cook for 5 minutes, or until it's thick and bubbly. * At the point, you can allow the mixture to cool and set it aside to cool, then refrigerate until you're ready to pour in the half-and-half and add spinach to finish cooking.
  4. Add the spinach to the pot. Stir in the half-and-half, salt, pepper and cinnamon. Heat through while stirring. Do not allow it to boil. Serve while hot.
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