Spinach and Mushroom Soup

Total Time Prep: 15 min. Cook: 30 min.
Yield 6 servings
Test Kitchen Approved
With its velvety texture and deep umami flavor, this spinach and mushroom soup transforms everyday ingredients into a delightful dish.

Ingredients

  • 1/4 cup butter, cubed
  • 1/2 pound sliced baby portobello mushrooms
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped onion
  • 2 tablespoons all-purpose flour
  • 2-1/2 cups vegetable stock
  • 1 package (6 ounces) fresh baby spinach, chopped
  • 1-1/2 cups half-and-half cream
  • 1/2 cup sour cream
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced fresh parsley
  • French baguette, optional

Directions

  1. In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
  2. Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in half-and-half, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley. If desired, serve with baguette.

Nutrition Facts

3/4 cup: 219 calories, 18g fat (11g saturated fat), 55mg cholesterol, 952mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 5g protein.

This spinach mushroom soup is the perfect accompaniment to any buffet. It can even be made ahead, then warmed and quickly finished on the day of your party. —Susan Jordan, Denver, Colorado
Recipe Creator

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