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Mushroom-Spinach Cream Soup

 Mushroom-Spinach Cream Soup
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.
10 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 pound sliced fresh mushrooms
  • 2 small onions, chopped
  • 6 tablespoons butter, cubed
  • 1/2 cup King Arthur Unbleached 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,

2 of 2

Mushroom-Spinach Cream Soup (continued)

Nutritional Facts: 15 g carbohydrate, 3 g fiber, 7 g protein.