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–+ servings
Isabella

Creamy Mushroom and Spinach Soup: A Flavorful Delight!

A rich and creamy soup made with mushrooms and spinach, perfect for a comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 8 ounces mushrooms sliced (button or cremini)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 2 cups fresh spinach chopped
  • 1 cup heavy cream
  • 1 tablespoon lemon juice
  • Fresh parsley chopped (for garnish)

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
  2. Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, until the mushrooms are softened and browned.
  3. Add the dried thyme, salt, and black pepper. Stir to combine and cook for 1 minute to release the flavors.
  4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes.
  5. Add the chopped spinach and cook for an additional 5 minutes, until wilted.
  6. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
  7. Return the soup to the pot (if using a blender) and stir in the heavy cream and lemon juice. Heat through for about 5 minutes, but do not boil.
  8. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 8gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 8gCholesterol: 100mgSodium: 600mgFiber: 2gSugar: 2g

Notes

  • For a lighter version, substitute heavy cream with coconut milk or half-and-half.
  • Add cooked chicken or white beans for extra protein and heartiness.

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