Mushroom-Spinach Cream Soup Recipe
Mushroom-Spinach Cream Soup Recipe photo by Taste of Home

Mushroom-Spinach Cream Soup Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10 servings


  • 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

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.


  1. 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.
  2. Stir in spinach. Reduce heat; cover and simmer for 5 minutes or until heated through. Yield: 10 servings (2-1/2 quarts).
Originally published as Mushroom-Spinach Cream Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p88

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Reviewed Nov. 13, 2011

"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."

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