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.
  • CourseFew Ingredient Dishes, Gluten-Free, Healthy, Main Dishes, Quick & Easy, Soups, Vegetarian
  • CuisineAmerican, Healthy, Vegetarian
Servings Prep Time
4servngs 10minutes
Cook Time
15minutes
Servings Prep Time
4servngs 10minutes
Cook Time
15minutes
Ingredients
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.