This Mushroom Soup with Spinach & Herbs is a deliciously creamy, earthy soup that combines fresh mushrooms, tender spinach, and aromatic herbs. The rich umami of sautéed mushrooms perfectly complements the freshness of spinach, while the herbs, such as thyme and rosemary, elevate the flavors to a whole new level. The creamy base, made with vegetable broth and a touch of cream, creates a smooth texture, making this soup both hearty and satisfying. Perfect for a cozy meal, it’s an easy-to-make comfort dish that’s packed with nutrients and full of rich flavors.
Recipe Tips and Tricks:
- For a richer flavor, use a mix of wild mushrooms.
- If you prefer a creamier texture, blend the soup until smooth.
- Add a splash of lemon juice at the end for a subtle tang.
- Adjust seasoning to taste, and use fresh herbs for better aroma.
Mushroom Soup with Spinach & Herbs
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 garlic cloves minced
- 300 g about 10 oz mushrooms, sliced
- 2 cups vegetable broth
- 1 cup heavy cream or coconut milk for dairy-free
- 2 cups fresh spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened.
- Add sliced mushrooms and cook for 7-8 minutes until they release their moisture and become tender.
- Stir in the thyme, rosemary, salt, and pepper. Add vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes. Add spinach and cook until wilted.
- Stir in cream and cook for another 2-3 minutes. Adjust seasoning if needed.
- Optional: Blend for a creamy texture or leave it chunky.
- Serve hot and enjoy!
Notes
- Use a variety of mushrooms like cremini, shiitake, or portobello for deeper flavors.
- For a vegan version, use coconut cream or any plant-based cream.
Dish Gallery
Please share this Mushroom Soup with Spinach & Herbs with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Mushroom Soup with Fresh Sage and Cream