Creamy Mushroom and Spinach Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 8 cups vegetable broth
• 1 pound mushrooms, sliced
• 2 cups fresh spinach, packed
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add broth, mushrooms, thyme, and bay leaf. Bring to a simmer.
4. 4 Once mushrooms are tender, stir in spinach until wilted.
5. 5 In a small bowl, whisk flour into heavy cream until smooth. Stir into soup.
6. 6 Simmer gently for 5 minutes. Season with salt and pepper.
7. 7 Remove bay leaf, discard, and stir in parsley.
8. 8 Serve hot and enjoy!

Equipment

• Large pot
• Wooden spoon
• Cutting board
• Chef's knife

Variations

• Add cooked chicken for a heartier version.
• Stir in a splash of white wine with the broth for added depth.

Substitutions

• Use almond milk for a dairy-free alternative.
• Substitute vegetable broth with chicken broth for a richer taste.

Pairings

• Serve alongside a fresh green salad.
• A warm crusty loaf of sourdough bread.

Nutrition

Tips

• For a richer flavor, use a mix of cremini and shiitake mushrooms.
• If you prefer a smoother soup, blend part of it before serving.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a crusty baguette.
• Top with a drizzle of truffle oil for an extra touch of luxury.

FAQ