There’s something about a creamy, well-seasoned bowl of soup that brings warmth and comfort to the table, no matter the time of year. This Creamy Spinach and Mushroom Soup recipe captures that spirit beautifully, combining rich, earthy mushrooms with fresh, vibrant spinach. The result is a luxurious, velvety soup that’s as nutritious as it is satisfying.
Whether you’re enjoying it on a cold winter night or serving it as a starter on a summer evening, this soup pairs wonderfully with garlic toast or a slice of crusty bread. The best part? It’s simple to make and packs a flavorful punch with a handful of ingredients.
Ingredients
- 3 tablespoons butter: This provides a rich base for the soup and helps sauté the mushrooms and onions, enhancing their natural flavors.
- 1 pound fresh baby bella mushrooms, sliced: Baby bella mushrooms bring a deep, meaty flavor that’s perfect for a creamy soup.
- 1 cup chopped yellow onion: Onions add sweetness and complexity to the dish, balancing the earthiness of the mushrooms.
- 1/4 cup all-purpose flour: The flour thickens the soup, giving it a luxurious, creamy texture.
- 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried thyme, and 1/2 teaspoon garlic powder: These seasonings enhance the savory notes of the mushrooms and add depth to the soup.
- 3 cups chicken broth, divided: Chicken broth serves as the liquid base for this soup. For a vegetarian option, feel free to substitute with vegetable broth.
- 1 bay leaf: Adds a subtle, aromatic layer of flavor that blends well with the other ingredients.
- 1 cup half and half: This is where the creaminess comes from, lending a rich texture without being overly heavy.
- 3 cups fresh spinach, chopped: Spinach provides vibrant color and a boost of vitamins, making this soup both delicious and nutritious.
Instructions
- Sauté the mushrooms and onions
Melt butter in a Dutch oven or soup pot over medium-high heat. Add the sliced mushrooms and chopped onions, sautéing for 4 to 5 minutes until they’re tender and fragrant. The mushrooms should be golden brown, and the onions translucent. - Prepare the thickening mixture
In a medium bowl, whisk together the flour, salt, pepper, thyme, garlic powder, and half of the chicken broth (1 1/2 cups) until smooth. This mixture will help thicken the soup, giving it that perfect creamy consistency. - Combine and cook
Pour the thickening mixture into the pot with the mushrooms and onions, stirring to combine. Add the remaining 1 1/2 cups of chicken broth and the bay leaf, stirring once more. Bring the pot to a gentle boil, then cook for 1 to 2 minutes, stirring constantly, until the soup thickens. - Simmer with cream and spinach
Reduce the heat to maintain a gentle simmer. Add the half and half and chopped spinach, stirring well to combine. Let the soup simmer uncovered for about 10 minutes, stirring occasionally to keep the flavors mingling and the spinach evenly cooked. - Season and serve
Taste and adjust the seasoning with extra salt and pepper if desired. Before serving, remove and discard the bay leaf. Ladle the soup into bowls, and don’t forget a side of garlic toast to soak up every last drop!
Tips for the Perfect Soup
- Use fresh ingredients: Fresh mushrooms and spinach make a big difference in flavor and texture. If possible, try to source fresh produce for the best results.
- Adjust thickness: For a thinner consistency, simply add more broth. For a thicker soup, let it simmer a bit longer to reduce.
- Add a touch of garnish: A sprinkle of fresh thyme or a drizzle of olive oil on top adds a touch of elegance and extra flavor.
Why You’ll Love This Soup
This Creamy Spinach and Mushroom Soup is a fantastic choice for any occasion. It’s quick enough to prepare for a weekday meal but special enough to serve at a dinner party. The combination of mushrooms and spinach brings a balance of hearty and healthy, while the creamy texture makes each bite feel indulgent.
So next time you’re in the mood for something comforting and packed with flavor, give this soup a try. It might just become your new favorite!
Creamy Spinach and Mushroom Soup
Description
This velvety soup combines the rich flavors of mushrooms with nutrient-packed spinach, creating a comforting dish perfect for any season. Pair it with freshly baked garlic toast for a complete meal experience!
Ingredients
– 3 tablespoons butter
– 1 pound fresh baby bella mushrooms, sliced
– 1 cup chopped yellow onion
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon dried thyme
– 1/2 teaspoon garlic powder
– 3 cups chicken broth, divided
– 1 bay leaf
– 1 cup half and half
– 3 cups fresh spinach, chopped
Instructions
1. Melt butter in a Dutch oven or soup pot over medium-high heat. Add mushrooms and onions, sautéing for 4 to 5 minutes until tender.
2. In a medium bowl, whisk together flour, salt, pepper, thyme, garlic powder, and 1 1/2 cups of the chicken broth until smooth. Pour the mixture into the mushroom batch, stirring to combine.
3. Add the remaining 1 1/2 cups chicken broth and the bay leaf. Stir to combine, then bring the pot to a boil. Cook while stirring constantly for about 1 to 2 minutes until thickened.
4. Lower the heat to maintain a gentle simmer. Add the half and half and chopped spinach, stirring to combine. Simmer uncovered for 10 minutes, stirring occasionally.
5. Taste and adjust the seasoning with additional salt and pepper if desired. Remove and discard the bay leaf before serving.
Enjoy this delightful bowl of warmth!