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!