Wednesday, February 4, 2015

Spinach-Mushroom cream soup

LUNCH OPTION
Spinach-Mushroom cream soup
This a hearty soup which is not heavy on the belly. This is perfect for Spring when there is 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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