Mushroom-Spinach Cream Soup Recipe

4.5 2 2
Mushroom-Spinach Cream Soup Recipe
Mushroom-Spinach Cream Soup Recipe photo by Taste of Home
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Mushroom-Spinach Cream Soup Recipe

Read Reviews
4.5 2 2
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

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

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  • 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
  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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Reviews forMushroom-Spinach Cream Soup

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Jennifer User ID: 9412513 282443
Reviewed Jan. 21, 2018

"Delicious soup! There's too much Italian seasoning for my taste so next time I'll cut it down by half or less, but we will loved it! I'll be making this again and again!"

MY REVIEW
BossFanTwinsMom User ID: 6126450 179821
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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