Creamy Mushroom Spinach Soup Food

MUSHROOM SPINACH SOUP

Steps:

• Saute butter, leeks, onion, and garlic until clear. Add mushrooms (except the 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato paste and bay leaf. Simmer for 30 minutes or so.
• Strain out the vegetables.
• Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired.

WHITE BEAN MUSHROOM SPINACH SOUP

Steps:

• In a large saucepan over medium heat, heat 1 tablespoon olive oil. Sauté the onions until they become soft and translucent, about 3-4 minutes.
• Add the mushrooms and continue cooking for 5 minutes letting the mushrooms start to brown. Stir in the garlic and sauté for a few minutes until the mushrooms are caramelized and fragrant.
• Stir in the rosemary, salt, pepper, red pepper flakes, beans, broth and water. Bring the mixture to a boil.
• Reduce the heat and simmer the soup until it thickens slightly, about 15 minutes. Add the spinach. Once the leaves have wilted, taste the soup and season with salt and pepper as needed.
• Divide the soup into bowls and top with minced chives.

MUSHROOM-SPINACH CREAM SOUP

Steps:

• In a large saucepan, saute mushrooms and onions in butter until tender. Stir in flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in spinach. Reduce heat; cover and simmer for 5 minutes or until heated through.

MUSHROOM SPINACH SOUP

Steps:

• Melt the butter in a large pot over medium-high heat. When the butter begins to foam, add the onions, mushrooms, garlic, and a pinch of salt. Saute for 5 minutes, stirring often.
• Sprinkle in the flour, coating the mushroom mixture. Cook for 1 minute, while stirring constantly. The flour may start to stick to the bottom of the pot, so be careful not to scorch it.
• Gradually stir in the broth, scraping up the bits from the bottom of the pot. Pour in the milk and bring to a boil over high heat. Reduce the heat to simmer for 8 to 10 minutes, stirring occasionally.
• Stir in the spinach until wilted.
• To serve, divide the soup among 4 bowls and top with croutons.

CREAMY SPINACH MUSHROOM SOUP

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.

HOT CREAMY MUSHROOM AND SPINACH DIP

Steps:

• Preheat the oven to 350°F.
• Heat the butter in a skillet over medium-high heat. Stir in the mushrooms and onions, and sauté until the mushrooms have softened and browned and the onion is translucent, and any liquid that has been released is evaporated, about 7 minutes. Stir in the spinach, season with salt and pepper and continue cooking until the spinach has wilted, about 3 minutes. Stir in the goat cheese until it is melted and blended evenly into the vegetables. Stir in the sour cream, then spread the mixture into a shallow 3 or 4 cup baking dish.
• Bake until the dip is bubbling and hot, 15 to 20 minutes.

HERBED POTATO, MUSHROOM & SPINACH SOUP

Steps:

• In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat.
• Add the potatoes, water, dill and marjoram, cover and bring them to boil.
• Reduce the heat and simmer until the potatoes are soft, about 10 minutes Add the milk and cream cheese and puree using an immersion blender or in batches in a blender.
• To the blended soup add the shitake mushrooms and spinach and cook until spinach is wilted and mushrooms are reconstituted.
• Or, add spinach and pre-reconstituted mushrooms directly to your soup bowls, top with cheddar cheese (or monterey jack) and then ladle in your soup.
• Serve hot. Delicious with garlic bread.

CREAMY MUSHROOM-SPINACH SOUP

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.

CREAMY MUSHROOM SOUP

Steps:

• Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
• In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
• Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
• Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
• Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.