Ready in just 30 minutes, mushroom spinach soup combines garlic, onions, and herbs with earthy mushrooms and wilted spinach contrasted with crunchy croutons.
Garlic, onions, and herbs are combined to complement the tender bits of deep earthy flavor from the mushrooms.
Soft wilted spinach is added to the delicious flavor combination for extra nutrition.
Ingredients
- ▢ 4 tablespoons unsalted butter (½ stick)
- ▢ ½ cup onion diced
- ▢ 16 ounces mushrooms sliced (baby bella) or any variety
- ▢ 1 tablespoon garlic minced
- ▢ 1 teaspoons dried thyme or 1 tablespoon fresh thyme
- ▢ 3 tablespoons all-purpose flour
- ▢ 2 cups whole milk or Half and Half
- ▢ 2 cups vegetable broth
- ▢ 3 cups baby spinach
- ▢ Kosher salt and freshly cracked black pepper to taste
- ▢ ½ cup croutons
Instructions
- Melt the butter in a large pot over medium-high heat. When the butter begins to foam, add the onions, mushrooms, garlic, and a pinch of salt. Saute for 5 minutes, stirring often.
- Sprinkle in the flour, coating the mushroom mixture. Cook for 1 minute, while stirring constantly. The flour may start to stick to the bottom of the pot, so be careful not to scorch it.
- Gradually stir in the broth, scraping up the bits from the bottom of the pot. Pour in the milk and bring to a boil over high heat. Reduce the heat to simmer for 8 to 10 minutes, stirring occasionally.
- Stir in the spinach until wilted.
- To serve, divide the soup among 4 bowls and top with croutons.
Notes
Whole milk or half and half work best for extra creaminess. Skim or low-fat milk does not work well and causes the soup to be too thin.
Leave a Comment