Creamy Mushroom Spinach Soup – Hearty, Healthy Comfort

🌟 Why You’ll Love This Mushroom Spinach Soup

• Rich and creamy without being heavy
• Loaded with vegetables and plant nutrients
• Naturally gluten-free and easily vegan
• Comes together in under 45 minutes
• Perfect for meal prep and freezing

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🛒 Ingredients You’ll Need

Core Ingredients:

• 2 tbsp olive oil or unsalted butter
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 16 oz mushrooms (cremini, white button, or a mix), sliced
• 1 tsp thyme (fresh or dried)
• ½ tsp black pepper
• 1 tsp salt (adjust to taste)

For the Cream Base:

• 2 tbsp flour (or gluten-free flour)
• 4 cups vegetable broth
• ½ cup heavy cream, half-and-half, or unsweetened plant milk
• Optional: 2 tbsp cream cheese or cashew cream for extra richness

Add at the End:

• 3 cups baby spinach
• 1 tsp lemon juice
• Optional garnish: fresh parsley, cracked pepper, drizzle of olive oil

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👨‍🍳 How to Make It: Step-by-Step

1. Sauté the Aromatics

• In a large soup pot, heat olive oil or butter.
• Sauté onion until soft, about 5 minutes.
• Add garlic and cook 1 more minute until fragrant.

2. Add the Mushrooms

• Add mushrooms and thyme.
• Cook over medium-high heat, stirring occasionally, until mushrooms release liquid and become browned (8–10 minutes).

3. Create the Roux

• Sprinkle flour over mushrooms and stir well.
• Cook 1–2 minutes to remove raw flour taste.

4. Add Broth and Simmer

• Slowly pour in the broth, stirring constantly to avoid lumps.
• Bring to a simmer and cook for 10 minutes, allowing flavors to meld.

5. Add Cream and Spinach

• Stir in cream or milk.
• Add spinach and let wilt for 1–2 minutes.
• Season with lemon juice, salt, and pepper to taste.

6. Blend (Optional)

• For a smoother soup, blend partially with an immersion blender.
• Or blend 1–2 cups and return to the pot for a creamy/chunky mix.

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🥣 Serving Suggestions

• Serve with crusty sourdough bread
• Add a drizzle of truffle oil or chili oil
• Top with toasted pine nuts or pumpkin seeds
• Pair with grilled cheese or a simple salad
• Garnish with microgreens for a gourmet touch

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🔁 Variations and Swaps

• Make it vegan: Use olive oil and plant-based milk (like oat or cashew)
• Add protein: Stir in cooked white beans or lentils
• Use wild mushrooms for depth of flavor
• Make it low-carb: Use almond flour as thickener
• Add carrots or leeks for more veggie complexity

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📦 Storage and Freezing

• Fridge: Store in airtight containers for up to 5 days
• Freezer: Freeze in batches for up to 3 months
• Reheat: Warm gently on stove or in microwave with a splash of broth or milk

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📊 Nutritional Info (Per Serving)

• Calories: 180
• Protein: 5g
• Fat: 12g
• Carbs: 10g
• Fiber: 3g

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🧠 Expert Tips

• Use a mix of mushrooms—like shiitake, cremini, and oyster—for rich umami
• Don’t overcrowd the pan—brown the mushrooms in batches for best flavor
• Deglaze with white wine or lemon juice for extra acidity
• Add spinach last to keep it vibrant and green
• Season gradually and taste before serving

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❓ FAQs

Q: Can I use frozen spinach?
Yes—just thaw and squeeze out excess water before adding.

Q: Can I skip the flour?
Yes—blend a portion of the soup or add a thickener like arrowroot or potato starch.

Q: What mushrooms are best?
Cremini and white button are great starters. For extra flavor, add shiitake or maitake.

Q: Is this soup suitable for keto?
Yes—omit flour and use heavy cream.

Q: Can I make this in a slow cooker?
Sauté onions and mushrooms first, then slow cook everything else for 3–4 hours on low.

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✅ Conclusion: Comfort in Every Spoonful

Creamy Mushroom Spinach Soup is proof that the simplest ingredients can create the most comforting dishes. With rich mushroom flavor, silky texture, and vibrant greens, it’s the perfect combination of comfort and nutrition. Make it once, and you’ll return to it again and again—whether for chilly nights, elegant dinners, or healthy weekday lunches.

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