Best 3 Creamy Mushroom Spinach Soup Recipes

Welcome to the delectable world of creamy mushroom spinach soup, a culinary masterpiece that tantalizes taste buds and warms the soul. This luscious and comforting soup is a symphony of flavors, textures, and aromas, seamlessly blending the earthy richness of mushrooms, the vibrant freshness of spinach, and the velvety smoothness of cream. With its velvety texture, savory broth, and medley of tender mushrooms and wilted spinach, creamy mushroom spinach soup offers a delightful culinary experience that is perfect for any occasion. Whether you're seeking a cozy bowl of soup to ward off the winter chill or a satisfying lunch option, this versatile dish is sure to satisfy your cravings.

Let's cook with our recipes!

CREAMY SPINACH MUSHROOM SOUP

Creamy Spinach Mushroom Soup image

This spinach mushroom soup is the perfect accompaniment to any buffet. It can even be made ahead, then warmed and quickly finished on the day of your party. -Susan Jordan, Denver, Colorado

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

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., 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.

Nutrition Facts : Calories 219 calories, Fat 18g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 952mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

CREAMY CHICKEN, SPINACH & MUSHROOM TORTELLINI SOUP RECIPE - (4.4/5)

Creamy Chicken, Spinach & Mushroom Tortellini Soup Recipe - (4.4/5) image

Provided by Thedorf

Number Of Ingredients 17

Ingredients

1 1/2 tablespoons olive oil
1 1/3 cups yellow onion, chopped
1 1/3 cups carrots, diced
6 to 8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
4 1/2 cups low-sodium chicken broth
1 pound chicken breasts, boneless, skinless, pounded evenly to about 1/2-inch thickness
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1/4 cup unsalted butter, sliced into 1 tablespoon pieces
1/3 cup flour
2 1/2 cups milk
9 ounces refrigerated three cheese tortellini
4 cups fresh spinach
1/3 cup heavy cream
Parmesan cheese, finely shredded for serving

Steps:

Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute 3 minutes then add garlic and saute 1 minute longer. Add in chicken broth, chicken, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 to 15 minutes until chicken is cooked through (it should register 165°F in center on an instant read thermometer). While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside. Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces. Meanwhile, add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute. Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.

CREAMY MUSHROOM-SPINACH SOUP

Creamy Mushroom-spinach Soup image

I got this recipe from an insert in my gas bill! My 2 year old daughter LOVES it and always asks for more - the first time, she ate 5 bowls!

Provided by Meg Fisher

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb fresh mushrooms, chopped
1/2 cup butter
1/2 cup unsifted all-purpose flour
1/2 teaspoon salt
3/4 teaspoon pepper
4 cups chicken broth
1 cup whipping cream
1 (10 ounce) package frozen spinach, cooked and drained

Steps:

Saute mushrooms in butter until tender in large saucepan over medium flame.
Add flour, salt and pepper; cook 1 minute.
Gradually add broth and cream; cook, stirring occasionally, until thickened.
Add spinach and heat through.

Tips:

Use a variety of mushrooms for a more flavorful soup.
Sauté the mushrooms and spinach before adding them to the soup to enhance their flavor.
Use a good quality vegetable broth or stock for a more flavorful soup.
Add a splash of white wine or cream to the soup for a richer flavor.
Season the soup to taste with salt, pepper, and other spices.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

This creamy mushroom spinach soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its creamy texture, flavorful mushrooms, and fresh spinach, this soup is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give this creamy mushroom spinach soup a try. You won't be disappointed.

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