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Mushroom-Spinach Cream Soup

Total Time

Prep/Total Time: 25 min.

Makes

10 servings (2-1/2 quarts)

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

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

  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.

Nutrition 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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