Mushroom Spinach Soup – Recipe
Today I used the rest of my fresh spinach to make this delicious Mushroom Spinach soup.
I made other mushroom soups in the past; here are the links to Lentils with Mushrooms and Asparagus, and Ukrainian Mushroom and Vegetable Soup. However, the spinach in this recipe adds a new dimension to it.
Here is the same soup without the sour cream mixed in, for those who are not big fans of it.
Here are all the chopped veggies sauteing, and the second picture shows the browned flour being incorporated into the soup by whisking in the stock.
Spinach was added in the first picture, and half-and-half mixed into it in the next picture.
I also used the ready-made chicken broth, over the homemade, to cut down on the preparation time. I selected the Portobello mushrooms since they have a little more flavor than the white mushrooms.
This recipe yields 4-6 servings.
Ingredients
- • 2 Tbsp olive oil
- • ½ cup onion, chopped
- • 2 celery stalks, chopped
- • 1 carrot, cubed
- • 3 garlic cloves, minced
- • 8 oz Portobello mushrooms, sliced
- • 2 tablespoons all-purpose flour
- • 32 oz (5 cups) chicken or vegetable stock
- • 8 oz fresh spinach, chopped
- • 1 cup half-and-half cream
- • 1/2 tsp paprika
- • 1/2 tsp salt
- • 1/4 tsp black pepper
- • 2 Tbs fresh Italian parsley, chopped
- • 1 Tbs fresh dill, chopped
- • 1/2 cup sour cream (tempered)
Instructions
- In a dutch oven or a large soup pot heat the oil over medium heat.
- Add the chopped onions and saute until translucent, mixing often.
- Add the chopped carrots and celery and saute for 5 minutes, stirring often.
- Mix in the minced garlic and add sliced mushrooms. Saute another 5 minutes.
- Mix in the flour until well incorporated and saute for 3 minutes until browned, stirring continuously to prevent burning on the bottom of the pot.
- Gradually add the stock while using a wooden spoon and continuously scraping the bottom of the pot to loosen up the browned flour, until well incorporated into the soup.
- Bring to boil, reduce heat and simmer covered for 10 minutes.
- Add spinach, parsley and dill. Simmer for 4 minutes longer.
- Add pepper, paprika and salt to taste.
- Add the half-and-half cream and continue to simmer for 2 minutes longer.
- Turn off the heat.
- Temper the sour cream by gradually whisking in 2 Tbs of soup liquid into it until a smooth mixture forms, free of lumps.
- Gently mix the tempered sour cream into the soup and serve hot.
Notes
Store the leftover soup in the fridge in a covered container. When reheating before serving, Do NOT bring to boil, because the sour cream will curdle making the dish look unappetizing.