Creamy Mushroom Spinach Soup
Indulge in the comforting warmth of Creamy Mushroom Spinach Soup, a velvety blend of earthy cremini mushrooms, tender spinach, and aromatic garlic, all brought together with a luscious base of heavy cream and a touch of fresh thyme. This hearty yet elegant soup is thickened to perfection and simmered with vegetable broth, creating a rich, satisfying dish ideal for cozy evenings or an impressive starter. The addition of grated Parmesan cheese lends a savory depth, while optional garnishes and crusty bread elevate it into a restaurant-worthy experience. Ready in under an hour, this recipe is a must-try for soup lovers seeking comfort and flavor combined. Perfect for dinner, meal prep, or a warming lunch, it's a simple, soul-soothing dish brimming with wholesome ingredients.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 16 ounces, sliced Cremini mushrooms
- 1 teaspoon Fresh thyme
- 2 tablespoons All-purpose flour
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 3 cups, packed Fresh spinach
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon, or to taste Black pepper
- 0.25 cup, grated (optional) Parmesan cheese
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and sauté for 4-5 minutes, or until the onion becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced mushrooms and fresh thyme to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
Sprinkle the flour over the mushroom mixture, stirring well to coat the vegetables. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the vegetable broth, stirring constantly to prevent lumps. Increase the heat to medium-high and bring the soup to a gentle boil.
Reduce the heat to low and let the soup simmer for 10 minutes, allowing it to thicken slightly.
Stir in the heavy cream and fresh spinach. Cook for 2-3 minutes, until the spinach is wilted and tender.
Season the soup with salt and black pepper to taste. If desired, stir in grated Parmesan cheese for added flavor.
Remove the pot from heat and let the soup cool slightly before serving.
Ladle the soup into bowls and garnish with additional Parmesan cheese or a sprig of thyme, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 5082 mg | 221% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 27.9 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 574 mg | 44% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3953 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
