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Mushroom Soup with Spinach & Herbs
Kathie Clane

Mushroom Soup with Spinach & Herbs

Creamy Mushroom Soup with Spinach and aromatic herbs for a flavorful, healthy comfort dish. Perfect for cozy meals.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Vegetarian
Calories: 288
Ingredients Method Notes

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

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened.
  2. Add sliced mushrooms and cook for 7-8 minutes until they release their moisture and become tender.
  3. Stir in the thyme, rosemary, salt, and pepper. Add vegetable broth and bring to a boil.
  4. Reduce heat and simmer for 10 minutes. Add spinach and cook until wilted.
  5. Stir in cream and cook for another 2-3 minutes. Adjust seasoning if needed.
  6. Optional: Blend for a creamy texture or leave it chunky.
  7. 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.