Perrsnickete by April

Mushroom Spinach Soup

By February 15, 2021February 26th, 2021No Comments

If you like spinach, this soup is great for dinner or lunch. I think it’s especially good when eaten the day it’s made. We sometimes add sausage to leftovers and that adds a little something extra in the way of flavor. Vegetable soups are typically low calorie density foods, which means good for weight management. You can eat more and know you’re doing something kind for your body. Spinach is nutrient-rich, full of high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium.

Chopped

  • ½ cup onions
  • 4 garlic cloves
  • 1/2 TSP chopped rosemary
  • 4 TBSP olive oil
  • 2 (6-8 oz) pkgs baby mushrooms
  • Sprig of thyme
  • 2 TBSP flour
  • 1 cup milk (non dairy is fine)
  • 2 cups vegetable stock
  • 3 cups baby spinach (washed)
  • Salt and pepper to taste

PUTTING IT ALL TOGETHER

Heat oil on medium in a medium pot. Add the onions, mushrooms, garlic, and a sprig of thyme .
Season with salt and stir until the onion starts to turn brown.Sprinkle the flour over the mixture. Cook until flour is mixed in, stirring often.
Add in the milk and broth. Turn on high heat to boil then turn to simmer. Continue to stir. Cook until liquid thickens. Add spinach, stir until wilted. Serve immediately.

Optional side

  • Hardy bread
  • Roasted potatoes

*I also add chunks of chicken

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