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Creamy Spinach Mushroom Soup

This spinach mushroom soup is the perfect accompaniment to any buffet. It can even be made ahead, then warmed and quickly finished on the day of your party. —Susan Jordan, Denver, Colorado
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    6 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1/2 pound sliced baby portobello mushrooms
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped onion
  • 2 tablespoons all-purpose flour
  • 2-1/2 cups vegetable stock
  • 1 package (6 ounces) fresh baby spinach, chopped
  • 1-1/2 cups half-and-half cream
  • 1/2 cup sour cream
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced fresh parsley

Directions

  • In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
  • Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.
Nutrition Facts
0.750 cup: 219 calories, 18g fat (11g saturated fat), 55mg cholesterol, 952mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 5g protein.

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