Here’s a comforting, creamy Mushroom Spinach Soup—rich, earthy, and full of flavor. It’s easy, cozy, and works great as a light meal or starter.
🍄🥬 Mushroom Spinach Soup
Ingredients (4 servings)
- 2 tbsp butter or olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 12 oz mushrooms (button, cremini, or a mix), sliced
- Salt & black pepper, to taste
- 1 tsp thyme or Italian seasoning
- 3 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 cups fresh spinach, roughly chopped
- Optional: ¼ cup grated Parmesan
Instructions
- Sauté Aromatics
- In a pot over medium heat, melt butter.
- Add onion; cook 3–4 minutes until soft.
- Add garlic; cook 30 seconds.
- Cook Mushrooms
- Add mushrooms, salt, and pepper.
- Cook 6–8 minutes until mushrooms release moisture and brown.
- Stir in thyme.
- Simmer
- Pour in broth.
- Bring to a simmer and cook 10 minutes.
- Make It Creamy
- Reduce heat to low.
- Stir in cream and Parmesan (if using).
- Add Spinach
- Stir in spinach; cook 1–2 minutes until wilted.
- Serve
- Taste and adjust seasoning.
- Serve hot with crusty bread.
Variations
- Vegan: Use olive oil + coconut milk or cashew cream
- Chunky or smooth: Blend half the soup for a thicker texture
- Protein boost: Add shredded chicken or white beans
- Extra depth: Splash of white wine when sautéing mushrooms
- Low-carb: Skip cream, add extra broth and herbs
Serving Ideas
- With grilled cheese or garlic bread
- As a starter for steak or chicken
- Topped with croutons or crispy mushrooms
If you want, I can give you a one-pot dairy-free version, a cream-of-mushroom–style soup, or a slow-cooker method 🍲
