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Mushroom Soup with Spinach

A comforting and creamy blend of earthy mushrooms and vibrant spinach simmered in a rich broth, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Comfort Food, European
Calories: 220
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons butter (unsalted) for better control of seasoning
  • 1 tablespoon olive oil (extra virgin) adds depth, but any other will work
  • 1 cup onion, diced sweet onions work wonderfully
  • 3 cloves garlic, minced fresh makes all the difference
  • 8 ounces mushrooms, sliced button, cremini, or a mix of wild mushrooms for a gourmet touch
  • 4 cups vegetable broth homemade if possible, or low-sodium store-bought to control salt
  • 2 cups fresh spinach baby spinach is tender and sweet
  • 1/2 cup heavy cream for luxuriously creamy results; substitute with coconut cream for dairy-free
  • 1 teaspoon salt adjust to taste, depending on broth saltiness
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme fresh thyme can elevate the flavor
  • 2 tablespoons fresh parsley, chopped for a fresh garnish

Method
 

Preparation
  1. In a large pot, melt the butter and olive oil over medium heat until foaming.
  2. Add the diced onion and minced garlic, cooking until softened, about 5-7 minutes.
  3. Toss in the sliced mushrooms and thyme. Sauté until the mushrooms are tender and have released their moisture, about 8-10 minutes.
  4. Pour in the vegetable broth, bringing it to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes.
  5. Stir in the fresh spinach and cook just until wilted, approximately 2-3 minutes.
  6. Add the heavy cream, salt, and black pepper, stirring to combine. Heat through for another 2 minutes.
  7. Using an immersion blender, puree the soup until smooth or leave it chunky as per your preference.
  8. Ladle the soup into bowls and top with freshly chopped parsley.

Notes

For added flavor, sauté mushrooms with a splash of white wine. Store in an airtight container for up to 4 days or freeze for up to 3 months. Can make ahead without cream and spinach.