Every meal can be a moment of comfort and nourishment. Enjoy your Creamy Mushroom and Spinach Soup, and let it remind you to savour the simple pleasures in life.
Creamy Mushroom and Spinach Soup
Recipe By Ketology
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Cooking Time
20 min
Difficulty
Easy
Serves
4
Calories
250
Ingredients
- 8 ounces mushrooms, sliced
- 2 cups fresh spinach leaves
- 1/4 cup diced onions
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- 1. In a large pot or saucepan, melt the butter over medium heat. Add the diced onions and sliced mushrooms. Sauté for about 5 minutes, or until the mushrooms have softened and released their moisture.
- 2. Stir in the minced garlic and dried thyme. Cook for an additional 1-2 minutes until the garlic becomes fragrant.
- 3. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Allow it to simmer for about 10 minutes to develop the flavors.
- 4. Use an immersion blender or transfer the soup to a regular blender (in batches if needed) and blend until smooth and creamy.
- 5. Return the blended soup to the pot and stir in the heavy cream. Heat the soup over low heat, stirring occasionally, until it's heated through. Season with salt and black pepper to taste.
- 6. Just before serving, stir in the fresh spinach leaves. Allow them to wilt in the hot soup for a minute or two.
- 7. Ladle the Creamy Mushroom and Spinach Breakfast Soup into bowls. If desired, garnish with chopped fresh parsley for added flavor and presentation.
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