If its Tuesday, it must be ARF/5-a-day over at Sweetnicks! Today, I am playing along with a nourishing soup that wraps you with comfort like a warm fuzzy scarf.
Spinach and Mushrooms are quickly cooked into a simple soup. A little bit of butter, cheese and milk go a long way in making this soup taste rich and flavorful. It is fine to use fresh or frozen spinach in this recipe. I often find that mature spinach tastes gritty and unpleasant to me, so I am going with baby spinach which has a milder taste.
Spinach Mushroom Soup
1 bag baby spinach
1 10-oz package mushrooms (baby bella/white)
2 tbsp butter
1 small onion, sliced
1 clove garlic, minced
1 bay leaf
1 tbsp all-purpose flour
1/2 tsp oregano
1/4 tsp red pepper flakes (optional)
1/2 cup milk
1/2 cup shredded cheese (cheddar/monterey jack)
salt and pepper to taste
1. Heat butter in a large pot. Saute bayleaf, onions and garlic for a couple of minutes until transluscent.
2. Add the flour and stir it around to get it coated in butter.
3. Add 6 cups of water and bring it to a boil.
4. Now add mushrooms and spinach (it will wilt quickly) to the water and simmer for 3-4 minutes.
5. Fish out bay leaf from soup and discard. Using an immersion blender or a regular blender, process the veggies to a thick broth.
6. Season with salt, pepper, oregano and red pepper flakes, if using.
7. Finish the soup with milk and shredded cheese. Continue heating for a minute or two and then serve.
Sweetnicks, thanks for hosting!
looks good and what a co-inky-dinky, we both made soup :)ReplyDelete
am gonna try this one soon.
Looks yummy.. gonna try this out for soon...ReplyDelete
I am an amateur Indian cook who drifted to your site through Sweetnicks. I have been "eating up" all the great tips and the alphabet. I've added you to my blogroll so that others can do the same!ReplyDelete
Katherine from toastpoint.blogspot.com.
I love how easy this recipe is ... definitely will be trying it soon. Thanks for sharing!ReplyDelete
sounds yummy.... shall try it soonReplyDelete
seems yummy, with sankrant coming up and T coming up..how abt tilache ladu :)ReplyDelete
mMmMm.. winter comfort food!ReplyDelete
perhaps it would be tastier if you could use evaporated milk. That's what I use when making Mushroom Chicken soup.
Hey Bilbo, it certainly is soup season where we both live!ReplyDelete
Hi Tina, I hope it works out well!
Hi Katherine, I'm so glad you like the alphabet series...we are nearing the end and its been fun :)
Hi Sweetnicks, thanks for hosting!
Hi Bhandaris, it really is worth trying for a quick easy supper.
Hi Mtalpz, thats a great idea! Thanks :)
Strawberry, thanks for a great tip...evaporated milk would certainly make for a thicker creamier soup.
This soup not only looks great but tastes good too.Its nice to have it on a cold evening.
do you have any recipes for diwaliche faral?