Creamy Mushroom and Spinach Soup
A rich and velvety creamy mushroom and spinach soup, perfect for chilly evenings.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (button or cremini)
- 4 cups vegetable or chicken broth
- 2 cups fresh spinach, chopped
- 1 cup heavy cream Can be substituted with lower-fat options.
- Salt and pepper, to taste
- 1 teaspoon thyme or parsley (optional) For added flavor.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced mushrooms to the pot. Cook for about 8-10 minutes, stirring occasionally, until they are softened and browned.
- Pour in the broth and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes.
- Stir in the chopped spinach and let it cook for another 5 minutes until the spinach is wilted.
- Remove the pot from the heat. Using an immersion blender, blend the soup until it’s smooth and creamy.
- Return the blended soup to the pot. Stir in the heavy cream and season with salt, pepper, and thyme or parsley if using. Heat through for a few minutes, then serve hot.
Notes
This soup pairs well with crusty bread or a light salad. Don't rush the sautéing; give onions and mushrooms enough time to develop flavor. Use fresh spinach for better taste.