Spinach and Mushroom Soup

You don’t need a spell book to make this spinach and mushroom soup, but it is pretty magical. Stirring a bubbling pot of mushrooms, watching spinach disappear into cream, and finishing it all with a swirl of sour cream feels like a superpower. This soup hits just right. It’s rich but not heavy, full of flavor but not fussy and complicated just enough to make you feel impressive without much effort.

Baby portobellos (aka creminis) are ideal for soup because they’re meaty and earthy—precisely what I love in a mushroom-forward dish. The soup is entirely vegetarian, but cubed cooked chicken or shrimp would add some heartiness. Serve this soup recipe with some crusty bread for a meal that looks straight out of a fairy tale.

Ingredients for Spinach and Mushroom Soup

• Butter: Butter helps caramelize the veggies and adds a rich flavor right from the start. Unsalted butter is good here since you’ll add seasoning later.
• Baby portobello mushrooms: Also called cremini mushrooms, these little guys bring deep, savory flavor and a meaty texture that makes the soup feel substantial, even without meat.
• Celery: A classic aromatic, celery adds light crunch and a whisper of earthiness that balances the creamy finish.
• Onion: Onions provide sweetness and depth as they cook with mushrooms.
• All-purpose flour: When stirred into the buttery veggies, flour forms a roux that gives the soup its creamy body.
• Vegetable stock: Stick with vegetable stock to keep this soup vegetarian-friendly.
• Fresh baby spinach: Packed with nutrients and a vibrant green color, baby spinach melts seamlessly into the soup, resulting in the spinach having a just-wilted texture.
• Half-and-half cream: Lush and velvety, half-and-half keeps the soup creamy without being too heavy. You can even make half-and-half by using half cream and half milk.
• Sour cream: Sour cream adds a gentle tang and extra silkiness. It rounds out the richness and makes the soup feel extra cozy.
• Seasoning: Salt and pepper are all you need to enhance the flavors in this soup.
• Fresh parsley: Sprinkle fresh parsley on top right before serving for a pop of color and freshness.
• French baguette (optional): Bread isn’t required, but let’s be honest—what’s soup without something to dip in it?

Directions

Step 1: Saute the vegetables

In a large saucepan, melt the butter over medium-high heat. Add the mushrooms, celery and onion. Cook and stir until everything is tender and golden, four to six minutes.

Editor’s Tip: Don’t rush this step! Letting the mushrooms release their moisture and get a little caramelized adds loads of umami to the soup.

Step 2: Make the roux

Stir in the flour until everything is blended and cook for two to three minutes, stirring constantly.

Editor’s Tip: You’re looking for a light golden color and a nutty aroma—this helps develop flavor and thicken your soup later.

Step 3: Add the stock

Gradually whisk in the vegetable stock. Bring the mixture to a boil, then reduce the heat, cover and let it simmer for 10 minutes.

Step 4: Add the spinach

Add the chopped spinach and cook until it wilts into the soup, two to four minutes.

Step 5: Finish with the dairy

Gradually stir in the half-and-half, sour cream, salt and pepper, and heat through, but do not allow the mixture to boil.

Step 6: Garnish and serve

Sprinkle with fresh parsley, and serve with slices of baguette, if desired.

Spinach and Mushroom Soup Variations

• Stir in grains: Cooked wild rice, farro or barley adds a chewy, filling element to the soup. It’s also a great way to stretch leftovers.
• Make it vegan: Use olive oil instead of the butter and nondairy alternatives for the half-and-half and sour cream. Also, double-check your veggie stock is vegan.
• Add chicken: During the final simmer, stir in 1 to 1-1/2 cups cooked, shredded chicken for a heartier meal. Rotisserie chicken works great and turns this into a full, cozy dinner in one bowl.
• Try different mushrooms: Use shiitakes or other types of mushrooms for a deeper, woodsy flavor.
• Toss in garlic: A couple of minced garlic cloves cooked with the onion and celery can add extra depth.

How to Store Spinach and Mushroom Soup

Let the soup cool completely, then store it in an airtight container in the fridge. Because it contains dairy, it’s best to enjoy it within a few days and be gentle with reheating so the cream doesn’t separate.

How long does spinach and mushroom soup last?

Spinach mushroom soup lasts up to four days in the refrigerator.

Can you freeze spinach mushroom soup?

You can freeze spinach mushroom soup, but be warned: Dairy-based soups sometimes separate when thawed. For the best results, freeze the soup before adding the sour cream and half-and-half, then stir those in fresh after reheating.

How do you reheat spinach mushroom soup?

Reheat spinach mushroom soup gently on the stove over low heat, stirring occasionally. Avoid boiling to prevent the cream from breaking.

Spinach and Mushroom Soup Tips

Is it better to use fresh or frozen spinach for soup?

Fresh spinach is ideal in this soup because it wilts quickly and evenly without watering down the broth. But in a pinch, you can swap in frozen spinach—just thaw and squeeze it dry first to avoid diluting the soup.

What can you serve with spinach and mushroom soup?

Spinach and mushroom soup pairs beautifully with a warm baguette, crusty sourdough or a slice of garlic toast. For something heartier, serve it with a side salad or a simple grilled cheese (yes, a soup and sandwich meal is still elite).