Mushroom And Spinach Soup
A hearty mushroom and spinach soup with fragrant thyme and fresh parsley, perfect for a comforting vegetarian meal or starter full of umami and vibrant greens.
Ingredients
- 1/4 cup vegetable oil ⓘ
- 1 medium onion, minced ⓘ
- 2 garlic cloves, minced ⓘ
- 3/4 pound mushrooms, sliced ⓘ
- 6 ounces fresh shiitake mushrooms, stemmed and sliced ⓘ
- 1 teaspoon dried thyme, crumbled
- 4 cups chicken stock or canned broth ⓘ
- 2 cups sliced fresh spinach leaves ⓘ
- 1 tablespoon chopped fresh parsley ⓘ
Instructions
- Heat vegetable oil in a heavy large saucepan over medium-low heat. Add minced onion and garlic; sauté until onion is tender, about 8 minutes.
- Increase heat to high. Add all mushrooms and thyme; sauté until mushrooms release their liquid, about 5 minutes.
- Add chicken stock and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Add spinach and parsley to the soup and stir until wilted.
- Season the soup to taste with salt and pepper.
- Ladle into bowls and serve.
Tips & Substitutions
For added depth, consider using a mix of mushrooms, such as cremini or portobello alongside shiitake. If you're looking for a vegetarian option, substitute the chicken stock with vegetable broth. To enhance flavor, you can also add a splash of white wine before simmering. Fresh herbs like basil or dill can be used in place of parsley for a different twist.
Serving Suggestions
This mushroom and spinach soup pairs beautifully with crusty bread or a side salad for a complete meal. Consider serving it alongside a light pasta dish or a protein like grilled chicken for a heartier option. For a delightful contrast, top with a sprinkle of grated Parmesan cheese just before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup in a saucepan over medium heat, stirring occasionally. If the soup thickens after refrigeration, add a little water or broth to reach your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom And Spinach Soup contains roughly 1107 calories, with 27g protein, 98g carbohydrates, and 73g fat. It is an excellent source of iron (169% of the Daily Value), vitamin C (149% of the Daily Value), and vitamin A (90% of the Daily Value). Note that it is relatively high in sodium, at 1501mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used in this recipe. Just be sure to thaw and drain it well before adding it to the soup to avoid excess water. The flavor will still be delicious, and it saves preparation time!
Is this soup suitable for meal prep?
Absolutely! This soup is great for meal prep as it stores well and can be made in advance. Just remember to add the spinach right before serving to maintain its vibrant color and texture.
What can I serve with this soup?
This soup makes a perfect starter or light meal. You can serve it with a side of toasted baguette, a fresh garden salad, or even as a starter for a hearty main dish like Lynn'S Famous Tater Tot Casserole for a comforting evening.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).