Creamy Mushroom and Spinach Soup
Rich, cozy, and full of comforting flavor, this Creamy Mushroom and Spinach Soup is the perfect bowl for any season! Earthy mushrooms and tender spinach are simmered in a smooth, velvety broth with hints of garlic and herbs for a deliciously satisfying taste. This easy soup recipe is perfect for weeknight dinners, meal prep, or a warm, nourishing lunch.
Ingredients
- Vegetables and Aromatics
- 2 tablespoons butter or olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 pound mushrooms, sliced (cremini, button, or a mix)
- Seasonings and Broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 4 cups vegetable or chicken broth
- Cream Base
- 1 cup heavy cream or half-and-half
- 2 tablespoons flour (optional, for thicker soup)
- Greens
- 2 cups fresh spinach, roughly chopped
- Optional Garnish
- Fresh parsley
- Grated Parmesan
- Cracked black pepper
Instructions
- Heat butter or oil in a pot over medium heat. Add onions and sauté until soft.
- Add garlic and cook for 1 minute.
- Add sliced mushrooms and cook until they release moisture and become golden.
- Stir in thyme, parsley, salt, and pepper.
- Add broth and bring to a simmer.
- For thicker soup, whisk flour with a splash of broth to make a slurry and add it in.
- Stir in cream and simmer gently.
- Add spinach and cook until wilted.
- Adjust seasoning and serve warm.