Description
Mushroom Spinach Soup is a comforting and creamy soup ready in just 30 minutes, featuring sautéed mushrooms, garlic, onions, and herbs, blended with fresh spinach and finished with crunchy croutons. It’s a perfect warm dish packed with earthy flavors and a smooth texture, ideal for a quick and nutritious meal.
Ingredients
Base 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 teaspoon dried thyme or 1 tablespoon fresh thyme
Thickener and Liquids
- 3 tablespoons all-purpose flour
- 2 cups whole milk or Half and Half
- 2 cups vegetable broth
Greens and Toppings
- 3 cups baby spinach
- Kosher salt and freshly cracked black pepper to taste
- ½ cup croutons
Instructions
- Sauté Aromatics and Mushrooms: Melt the unsalted butter in a large pot over medium-high heat until foaming. Add the diced onions, sliced mushrooms, minced garlic, and a pinch of kosher salt. Sauté this mixture for about 5 minutes, stirring frequently until the mushrooms soften and onions become translucent.
- Add Flour as Thickener: Sprinkle the all-purpose flour over the mushroom mixture, stirring constantly to coat everything evenly. Cook for about 1 minute to remove the raw flour taste, being careful not to let the mixture scorch or stick to the bottom of the pot.
- Incorporate Liquids and Simmer: Gradually pour in the vegetable broth, scraping the bottom of the pot to lift browned bits that add flavor. Then stir in the whole milk or half and half. Bring the soup to a boil over high heat, then reduce to a simmer for 8 to 10 minutes, stirring occasionally until the soup thickens slightly.
- Add Spinach: Stir in the fresh baby spinach and cook until the spinach just wilts, about 1 to 2 minutes.
- Serve the Soup: Divide the soup evenly among 4 bowls and top each serving with crunchy croutons for texture contrast.
Notes
- Whole milk or half and half provides the best creamy texture; using skim or low-fat milk will result in a thinner soup that lacks richness.
- For an extra flavor boost, use fresh thyme if available.
- Adjust seasoning with kosher salt and freshly cracked black pepper to your taste preferences.
- To make this soup vegan, substitute butter with olive oil, use plant-based milk, and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
