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Creamy Spinach Mushroom Soup

Featured in the December 2023 - Hookui newsletter.

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Ingredients:

Creamy Spinach Mushroom Soup

  • 1/4 cup butter, cubed
  • 1/2 pound sliced baby portobello mushrooms
  • 2 tablespoons celery, finely chopped
  • 2 tablespoons onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups beef stock
  • 1 package (6 ounces) fresh baby spinach, chopped
  • 1 1/2 cups half and half
  • 1/2 cup sour cream
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon papper
  • 1 tablespoon fresh parsley, minced

Directions:

  1. In a large saucepan, heat butter over medium-high heat.
  2. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes.
  3. Stir in flour; cook and stir until lightly browned, 2-3 minutes.
  4. Gradually whisk in stock.
  5. Bring to a boil.
  6. Reduce heat; simmer, covered, 10 minutes.
  7. Add spinach; cook and stir until wilted, 2-4 minutes.
  8. Gradually stir in half and half, sour cream, salt and pepper; heat through (do not allow to boil).
  9. Sprinkle with parsley.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
210 calories, 17 g fat, 11 g saturated fat, 50 mg cholesterol, 900 mg sodium, 10 g carbohydrate, 1 g fiber, 5 g sugar, 6 g protein

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