Mushroom and Spinach Soup

Introduction

There’s something so comforting about a bowl of soup that feels both light and satisfying, and Mushroom and Spinach Soup is just that. Packed with earthy mushrooms, vibrant spinach, and rich flavors, this soup is not only nourishing but also full of warmth. It’s the perfect meal for those chilly days when you crave something light yet hearty. The umami of the mushrooms combines beautifully with the fresh, slightly peppery taste of spinach, creating a soup that feels indulgent but is also packed with nutrients.

What I love about this soup is how easily it comes together with just a handful of ingredients. It’s a fantastic way to make the most of fresh, simple produce while still delivering tons of flavor. Plus, it’s versatile—you can easily adjust it based on what you have in your kitchen or add in other veggies like carrots or leeks if you’re feeling creative. Whether you’re craving a light lunch or need a wholesome dinner, this soup has you covered.

It’s the kind of dish you’ll want to make again and again, especially when you need something comforting but not too heavy. Let’s dive into the recipe and make a delicious bowl of Mushroom and Spinach Soup that’s sure to become a favorite in your rotation.

Why You’ll Love This Recipe

Here are a few reasons why this Mushroom and Spinach Soup will steal your heart:

• Full of Flavor: The deep umami flavor of mushrooms pairs wonderfully with the mild spinach, creating a savory soup that’s never bland.
• Light Yet Satisfying: This soup is light on calories but still hearty enough to keep you feeling satisfied.
• Packed with Nutrients: Mushrooms are full of antioxidants, and spinach is a great source of vitamins and minerals. Together, they make this soup a healthy, nourishing choice.
• Simple and Quick to Make: With just a handful of ingredients, you can have this delicious soup ready in under an hour.
• Perfect for Meal Prep: This soup stores well in the fridge, making it a great option for meal prepping.
• Customizable: Feel free to add your favorite herbs, protein, or spices to make this soup your own.
• Vegan and Gluten-Free: With simple swaps, this soup can easily fit vegan or gluten-free diets.

Preparation Time and Cook Time

• Total Time: 45 minutes
• Preparation Time: 10 minutes
• Cook Time: 35 minutes
• Servings: 4
• Calories per serving: Approximately 180 calories
• Key Nutrients: Fiber: 4g, Fat: 5g, Carbohydrates: 22g, Protein: 6g

Ingredients

Here’s what you’ll need to make this soul-warming Mushroom and Spinach Soup:

For the Soup:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz (225g) fresh mushrooms (such as cremini or button), sliced
• 4 cups vegetable broth (or chicken broth for non-vegan option)
• 4 cups fresh spinach, chopped
• 1 teaspoon dried thyme (or fresh thyme, if preferred)
• 1 teaspoon dried oregano
• Salt and pepper, to taste

For Garnish (optional):

• Fresh parsley, chopped
• A dollop of plant-based or regular sour cream
• Crusty bread or crackers for dipping

Ingredient Highlights

• Mushrooms: Mushrooms add a rich, savory flavor to the soup. They’re also an excellent source of antioxidants and provide a great source of fiber.
• Spinach: Packed with vitamins A, C, and K, spinach is also rich in iron and folate. It adds both color and nutrition to this soup.
• Herbs: Thyme and oregano bring earthy, aromatic notes that complement the mushrooms perfectly, enhancing the soup’s flavor.
• Vegetable Broth: A flavorful broth forms the base of this soup, bringing everything together into a rich, comforting meal.

Step-by-Step Instructions

Now, let’s go step-by-step in creating this comforting Mushroom and Spinach Soup:

1. Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for another minute, until fragrant.

2. Cook the Mushrooms

Add the sliced mushrooms to the pot and cook them down for about 5-7 minutes, until they release their moisture and start to brown. Stir occasionally to make sure they cook evenly.

3. Add the Broth and Herbs

Pour in the vegetable broth, then stir in the dried thyme and oregano. Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.

4. Add the Spinach

Add the chopped spinach to the pot and cook for an additional 5 minutes, or until the spinach is wilted and tender. Season the soup with salt and pepper to taste.

5. Blend (Optional)

If you prefer a smoother texture, you can blend part of the soup using an immersion blender or a regular blender. This step is optional—if you like a chunkier soup, you can skip it.

6. Serve and Garnish

Once the soup is hot and flavorful, serve it in bowls. Top with fresh parsley, a dollop of sour cream, or a sprinkle of extra thyme. Pair with a piece of crusty bread or crackers on the side for dipping.

How to Serve

Here are some ideas for serving your Mushroom and Spinach Soup:

1. With Crusty Bread: Serve this soup with a slice of toasted sourdough or baguette for dipping. The bread soaks up the broth beautifully.
2. With a Side Salad: A light side salad with a lemony dressing pairs well with the richness of the soup.
3. With Grilled Cheese: For a comforting combination, serve with a gooey grilled cheese sandwich.
4. As a Starter: This soup makes a perfect first course to kick off a cozy meal.

Additional Tips

Here are a few tips to make your Mushroom and Spinach Soup even better:

1. Add More Veggies: Feel free to throw in some diced carrots, celery, or zucchini for added texture and nutrition.
2. For a Creamier Soup: Add a splash of coconut milk or cashew cream towards the end of cooking for extra creaminess.
3. Spicy Kick: Add a pinch of red pepper flakes or some fresh chili for a little heat.
4. Use Different Mushrooms: Mix up the types of mushrooms in the soup for more complex flavors. Shiitake, portobello, or even wild mushrooms can add richness and depth.
5. Herb Variations: Feel free to experiment with different herbs like rosemary or bay leaves for a different flavor profile.

Recipe Variations

Here are a few ways to switch things up with your Mushroom and Spinach Soup:

• Cream of Mushroom and Spinach Soup: For a creamy version, stir in some heavy cream or coconut milk before serving.
• Add Beans: For more protein and heartiness, add a can of white beans or lentils to the soup.
• Mushroom Spinach and Potato: Add small cubes of potatoes for a more filling soup. The potatoes help thicken the broth as they cook.
• Vegan Version: For a vegan twist, use plant-based sour cream or cashew cream as a garnish.

Freezing and Storage

Here’s how to store and freeze your soup:

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup freezes well! Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove.

Special Equipment

While the soup is easy to make with just a few simple tools, here are some items that can make the process smoother:

• Immersion Blender: Perfect for blending part of the soup directly in the pot, without having to transfer it to a blender.
• Soup Pot: A large pot or Dutch oven works best for cooking and simmering the soup.
• Measuring Spoons and Cups: For accurate ingredient measurements.
• Cutting Board and Knife: For chopping the veggies and mushrooms.

FAQ Section

Here are some answers to common questions about this soup:

• Can I make this soup creamier? Yes! For a creamy version, add a splash of heavy cream or coconut cream. You could also use a bit of cashew cream for a vegan option.
• Can I add other vegetables? Absolutely! Carrots, celery, or even some diced potatoes would work well in this soup.
• Can I freeze this soup? Yes, this soup freezes very well! Just let it cool completely before transferring it to a freezer-safe container.
• Can I add protein to this soup? You can add cooked chicken, tofu, or even white beans for an extra boost of protein.

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Conclusion

This Mushroom and Spinach Soup is the kind of dish that brings warmth and nourishment, no matter the season. The earthy mushrooms, tender spinach, and hearty broth come together to create a soup that feels both indulgent and wholesome at the same time. Plus, it’s so simple to make—it feels like it’s been simmering all day, but in reality, it comes together in under an hour! Perfect for a busy weeknight dinner, a light lunch, or as a cozy starter for a special meal.

The beauty of this soup is in its versatility. You can easily make it vegetarian or add in your favorite protein, like chicken or tofu, for an extra boost. The richness of the broth paired with the freshness of the spinach makes every spoonful comforting and satisfying. I promise, once you try it, it’ll be one of those go-to recipes you’ll come back to time and time again.

Don’t forget to snap a photo and tag me on social media—I love seeing your delicious creations!