This cream of mushroom and spinach soup is super delicious, and even better than the canned ones at the grocers. This warm creamy soup is just one of those seasonal soups that you can binge on year round.
I love it because I’m totally for anything that’s healthy and good for me, and by adding spinach (or even kale) to this creamy soup recipe is an added bonus. Also, combining spinach with whatever your favorite fresh mushroom may be, gives this soup that added texture and meatiness, making it all the more satisfying.
In either case, this single serving melt-in-your-mouth soup is totally adaptable to your own specific taste. So either add or subtract ingredients according to whatever your preferences may be. Just consider this recipe a skeleton that you can build upon if you choose to or you can simply enjoy it as is. Believe me you won’t be disappointed. 😊
RECIPE
Single Serving Creamy Mushroom and Spinach Soup
Ingredients
- 1/2 cup Mushrooms
- 1/2 cup Fresh or Frozen Spinach
- 2 tbsp Shallots sliced
- 2 tbsp Butter unsalted
- 1 /2 tsp Garlic Powder
- 1 tsp Adobo Seasoning
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 cup All Purpose Flour unbleached
- 1/2 cup Heavy Cream organic
- 1/2 cup Beef Broth
- 1 /2 tbsp Parsley chopped
- 1/2 tbsp Cilantro or Culantro
- Grated Parmesan Romano Cheese for sprinkling
Instructions
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In a pot on medium heat, saute shallots and mushrooms in butter.
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Season with salt, pepper, garlic and adobo.
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Add flour, cream, and beef broth to onions and mushrooms.
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Cook on medium heat for a couple minute and then reduce heat and simmer for an additional 3 to 5 minutes or until sauce thickens.
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Remove from heat and stir in the fresh or frozen spinach.
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Sprinkle with parsley and cilantro and grated parmesan romano cheese.
Recipe Notes
Whenever possible choose organic ingredients.
FOR CREAMY SPINACH SOUP
