Wednesday, February 4, 2015

Spinach-Mushroom cream soup

Spinach-Mushroom cream soup
A steaming hot bowl of freshly made soup with a buttered toast on the side, mmmm yum.  My most favorite duo to serve for lunch. Its hearty and wholesome packs away lots of veggies for the family and above all, it's delicious. It is the easiest way to warm up those cold winters or drab rainy days. 

I love making soups. Mostly because it helps clean my crisper, and I don't need to follow a recipe to get it on the table. Almost all veggies can be turned into soup. If you have a bunch of random stuff in your fridge and you have broth, then you are all set to make a soup.  

This version of spinach and mushroom soup is not heavy on the belly. It is perfect for Spring when there is an abundance of fresh spinach and earthy mushrooms. I used Cremini mushrooms hence the color is slightly brown. You can use the white button mushrooms as well. Fresh mushrooms taste heavenly in this creamy delight without the addition of any cream.

Ingredients: (serves 4-5)

4 cups sliced fresh mushrooms
1 small onion, chopped

4 cloves garlic, minced
1 tbsp butter

1 tbsp olive oil
1/4 cup flour
1 teaspoons dry thyme
1/2 teaspoon pepper
1/4 teaspoon paprika
1 cup milk
4 cups vegetable (or chicken) broth
4 cups packed fresh spinach

  1. In a large pan, saute mushrooms, garlic, and onions in butter and oil until lightly brown. 
  2. Stir in flour and seasonings and cook until blended. 
  3. Gradually add milk and broth. Bring to a boil, and cook for 2 minutes or until thickened. Add more broth if it becomes too thick.
  4. Stir in spinach. Reduce heat; cover and simmer for 3-5 minutes or until heated through. 
  5. Serve with a slice of buttered toast. 
Spinach-Mushroom cream soup

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