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.
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
Reviews
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!
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.