Name: Creamy Spinach Mushroom Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1/4 cup butter, cubed -; 1/2 pound sliced baby portobello mushrooms -; 2 tablespoons finely chopped celery -; 2 tablespoons finely chopped onion -; 2 tablespoons all-purpose flour -; 2-1/2 cups vegetable stock -; 1 package (6 ounces) fresh baby spinach, chopped -; 1-1/2 cups half-and-half cream -; 1/2 cup sour cream -; 1-1/2 teaspoons salt -; 1/4 teaspoon pepper -; 1 tablespoon minced fresh parsley -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Spinach Mushroom Soup

1. 1/4 cup butter, cubed -

2. 1/2 pound sliced baby portobello mushrooms -

3. 2 tablespoons finely chopped celery -

4. 2 tablespoons finely chopped onion -

5. 2 tablespoons all-purpose flour -

6. 2-1/2 cups vegetable stock -

7. 1 package (6 ounces) fresh baby spinach, chopped -

8. 1-1/2 cups half-and-half cream -

9. 1/2 cup sour cream -

10. 1-1/2 teaspoons salt -

11. 1/4 teaspoon pepper -

12. 1 tablespoon minced fresh parsley -

How to cook deliciously - Creamy Spinach Mushroom Soup

1. Stage

In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.

2. Stage

Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.