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Mushroom and Spinach Soup

Wilting baby spinach into mushroom soup is a quick and easy way to up the nutrition. Crunchy croutons make for a great contrast in texture.

Serves 4
279 calories per serving


> 4 tbsp (1/2 stick) butter
> 1/2 cup diced onions
> 2 (8 oz) pkgs sliced baby bella mushrooms
> 1 tbsp minced garlic
> 1 tsp dried thyme
> 3 tbsp all-purpose flour
> 2 cups whole milk
> 2 cups low-sodium chicken broth
> 3 cups baby spinach
> 1/2 cup seasoned croutons


In a large pot, melt the butter on medium. Add the onions, mushrooms, garlic, and thyme. Season with salt. Cook 5 min., stirring often.
Sprinkle the flour over the mushrooms. Cook 1 min., stirring often. Stir in the milk and broth. Heat to a boil on high.
Reduce heat to simmer. Cook 6 min., until liquid has thickened, stirring occasionally. Stir in the spinach until wilted. Divide among 4 bowls and top with croutons.

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