Mushroom-Spinach Cream Soup Recipe

Mushroom-Spinach Cream Soup Recipe photo by Taste of Home

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Fresh mushrooms are a surprise for the palate in this creamy spinach soup. You can make it in advance and reheat it just before serving.—Patricia Kile, Elizabethtown, Pennsylvania.

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Mushroom-Spinach Cream Soup Recipe

Prep/Total Time: 25 min.

Yield: 10 Servings

10 15 25

Ingredients

1 pound sliced fresh mushrooms
2 small onions, chopped
6 tablespoons butter, cubed
1/2 cup all-purpose flour
2 teaspoons Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/8 teaspoon paprika
4 cups milk
1 carton (32 ounces) chicken broth
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Directions

In a large saucepan, saute mushrooms and onions in butter until tender. Stir in flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in spinach. Reduce heat; cover and simmer for 5 minutes or until heated through. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts 1 cup equals 179 calories, 11 g fat (6 g saturated fat), 30 mg cholesterol, 524 mg sodium, 15 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Mushroom-Spinach Cream Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p88

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Mushroom-Spinach Cream Soup

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(1-1) of 1 reviews

Reviewed on Nov. 13, 2011 by BossFanTwinsMom

I didn't have a variety of mushrooms on hand, just white mushrooms, so I found the soup didn't have much flavour, but we liked it enough for me to make it again. I will try different mushrooms and seasonings.