Quick & Easy Mushroom Soup with Spinach

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This creamy Mushroom Soup with Spinach delivers rich, earthy flavors in a silky broth that comes together in under 30 minutes. Featuring tender sautéed mushrooms, vibrant spinach, and aromatic herbs, this comforting soup makes for a perfect light lunch or dinner starter. The combination of mushrooms and spinach creates a nutritional powerhouse that’s as satisfying as it is healthy, proving that delicious soup doesn’t need to simmer all day.

Why You’ll Love This Recipe

• Quick preparation: Ready in under 30 minutes for busy weeknights
• Versatile: Works as a starter, light main, or side dish
• Adaptable: Easy to customize with different mushroom varieties
• Nutrient-dense: Packed with vitamins and minerals from mushrooms and spinach
• Satisfying texture: Creamy without being heavy
• Make-ahead friendly: Flavors improve with time

Ingredients

For the Base

• Mushrooms – Provide earthy flavor and meaty texture
• Spinach – Adds vibrant color, nutrients, and slight earthiness
• Onion – Creates aromatic foundation and natural sweetness
• Garlic – Delivers essential savory notes
• Butter – For sautéing and adding richness
• Olive oil – Prevents butter from burning while adding fruity notes
• Flour – Helps thicken the soup to a silky consistency

For the Broth

• Vegetable or chicken broth – Forms the liquid base with depth of flavor
• Heavy cream – Creates velvety texture and richness
• White wine – Adds acidity and complexity (optional)
• Fresh herbs – Brighten the soup with aromatic notes
• Salt and pepper – Essential seasoning that enhances all flavors
• Nutmeg – Adds subtle warmth that complements the mushrooms

Step-by-Step Instructions

Preparing the Mushrooms and Vegetables

Begin with 1 pound of fresh mushrooms – cremini (baby bella) mushrooms offer more flavor than white button mushrooms, but a mixture of varieties like shiitake, oyster, or porcini creates even more complex flavor. Clean the mushrooms by gently wiping with a damp paper towel or mushroom brush; avoid soaking them as they absorb water like sponges. Slice them evenly, about ¼-inch thick, which allows them to cook uniformly while remaining substantial enough to provide texture in the finished soup.

Finely dice 1 medium onion and mince 3 cloves of garlic. The onion pieces should be small enough to blend into the soup but not so fine that they disappear completely. Measure out 2 tablespoons of all-purpose flour and have it ready for when you create the roux. This preparation ensures smooth workflow once cooking begins.

For the spinach, measure out 4 cups of fresh spinach leaves (about 4 ounces). If using baby spinach, you can leave the leaves whole; for mature spinach, remove any tough stems and roughly chop the leaves. Rinse thoroughly and spin or pat dry to remove excess moisture. Having the spinach ready to add at the last minute preserves its bright color and prevents overcooking.

Creating the Soup Base

Heat a Dutch oven or large, heavy-bottomed pot over medium heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil – the combination prevents the butter from burning while benefiting from butter’s rich flavor. Once the butter has melted and begins to foam slightly, add the diced onion and a pinch of salt. Sauté for 3-4 minutes until the onion becomes translucent but not browned.

Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown as this can create bitterness. Now add the sliced mushrooms and increase the heat to medium-high. It’s important not to overcrowd the pan, so if your pot is not large enough, cook the mushrooms in batches. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper, which helps draw out moisture from the mushrooms.

Cook the mushrooms, stirring occasionally but not constantly, for about 8-10 minutes until they’ve released their moisture and begun to brown. This caramelization is crucial for developing the deep, earthy flavor that makes mushroom soup so satisfying. Be patient during this step – properly browned mushrooms make all the difference in the final flavor.

Creating the Roux and Adding Liquids

Once the mushrooms have browned nicely, reduce the heat to medium and sprinkle the 2 tablespoons of flour over the mushroom mixture. Stir continuously for about 1-2 minutes to cook the flour and remove any raw taste. The flour will coat the mushrooms and begin to form a paste with the fat in the pan. This roux will thicken your soup to a silky consistency without becoming gluey.

If using, add ¼ cup of dry white wine (such as Sauvignon Blanc or Pinot Grigio) to deglaze the pan, scraping up any browned bits from the bottom – these contain concentrated flavor. Let the wine simmer for about 1 minute to cook off the alcohol while leaving behind its acidity and complexity.

Gradually add 4 cups of broth (vegetable or chicken), stirring continuously to prevent lumps from forming. The liquid should incorporate smoothly with the roux-coated mushrooms. Bring the mixture to a gentle simmer and cook for about 5 minutes to allow the soup to thicken slightly and the flavors to meld.

Finishing the Soup

Reduce the heat to low and stir in ½ cup of heavy cream. The cream adds luxurious richness and mouthfeel to the soup; for a lighter version, half-and-half or whole milk can be substituted, though the texture won’t be quite as velvety. Add a pinch of freshly grated nutmeg, which complements both the mushrooms and the cream with its subtle warmth.

Now it’s time to add the prepared spinach. Stir it into the hot soup in batches, allowing each addition to wilt before adding the next. The spinach will cook very quickly, becoming vibrant green and tender in just 1-2 minutes. Be careful not to overcook the spinach, which can cause it to lose its bright color and become mushy.

Taste and adjust the seasoning with additional salt and pepper as needed. The soup should have a balanced flavor with the earthiness of mushrooms complemented by the slight bitterness of spinach and the richness of cream. If the soup is thicker than you prefer, thin it with a little additional broth; if it’s too thin, simmer for a few more minutes to reduce and concentrate the flavors.

Just before serving, stir in 2 tablespoons of freshly chopped herbs – parsley adds bright, clean flavor while thyme or tarragon offer more complex aromatic notes. Reserve a small amount of the herbs for garnishing each bowl.

Serving Suggestions

Ladle the hot soup into warmed bowls to maintain its temperature longer. Garnish each serving with a sprinkle of the reserved fresh herbs and, if desired, a light drizzle of extra virgin olive oil, which adds a fruity note and beautiful sheen to the surface of the soup.

This soup pairs beautifully with crusty artisan bread or garlic toast for dipping. For a more substantial meal, serve it alongside a simple green salad dressed with a light vinaigrette to contrast the soup’s richness. The soup also makes an elegant first course for a dinner party, especially when served in small portions in pretty bowls or cups.

Pro Tips

• Use a mix of mushroom varieties for more complex flavor
• Don’t rush browning the mushrooms – it’s key for deep flavor
• Add a parmesan rind during simmering for extra umami (remove before serving)
• For a smoother texture, blend half the soup before adding spinach
• To make ahead, prepare without spinach and add just before serving

Variations and Creative Ideas

This versatile soup can be adapted in numerous ways to suit different preferences and dietary needs:

Vegetable Additions

While mushrooms and spinach create a classic pairing, this soup welcomes other vegetable additions. Consider adding:

Leeks instead of or in addition to onions for a more delicate, sweeter flavor. The white and light green parts, sliced thinly and washed thoroughly to remove any grit, add a subtle complexity.

Carrots and celery (about 1/2 cup each, diced finely) can be sautéed with the onions to create a more traditional mirepoix base, adding natural sweetness and depth.

Roasted garlic in place of fresh offers a mellower, slightly sweeter flavor profile that complements the earthiness of mushrooms beautifully.

Kale or Swiss chard can substitute for spinach when you want a heartier green that holds its texture longer. Remove the tough stems and chop the leaves into bite-sized pieces, but allow a few extra minutes of cooking time as these greens take longer to soften than spinach.

Protein Additions

To transform this soup into a more substantial main course, consider these protein additions:

Shredded rotisserie chicken stirred in at the end creates a complete meal with minimal additional effort.

Crispy bacon bits sprinkled on top add a smoky crunch that contrasts nicely with the creamy soup.

White beans such as cannellini or navy beans contribute plant-based protein and additional creaminess when slightly mashed into the broth.

Tofu cubes that have been pressed and lightly sautéed absorb the soup’s flavors while adding protein for a vegetarian option.

Dietary Adaptations

This soup can easily be modified for various dietary needs:

Dairy-free version: Replace butter with additional olive oil and substitute the heavy cream with full-fat coconut milk or a plant-based cooking cream. The coconut adds a subtle sweetness that works surprisingly well with mushrooms.

Gluten-free adaptation: Use 1 tablespoon of cornstarch or arrowroot powder instead of flour, mixed with a small amount of cold broth to create a slurry that’s added after the mushrooms have browned.

Vegan option: Combine the dairy-free and gluten-free modifications above, ensure you’re using vegetable broth, and consider adding nutritional yeast for a savory, cheese-like flavor boost.

Lower-calorie version: Use milk instead of cream, reduce the butter to 1 tablespoon, and increase the proportion of broth to create a lighter but still flavorful soup.

Storage and Reheating Advice

This Mushroom Soup with Spinach keeps well and often tastes even better the next day as the flavors continue to develop:

Refrigeration: Cool the soup completely before transferring to airtight containers. It will keep in the refrigerator for up to 3 days. The soup may thicken considerably when chilled due to the starch in the flour and the natural gelatin from the mushrooms.

Freezing: While cream-based soups often don’t freeze well due to potential separation, this soup can be frozen if you prepare it without the cream and spinach. Freeze the mushroom base for up to 3 months, then thaw in the refrigerator overnight, reheat, and add fresh cream and spinach before serving.

Reheating: Warm refrigerated soup gently over medium-low heat, stirring occasionally to prevent scorching. Add a splash of broth or water if the soup has thickened too much during storage. Avoid boiling, which can cause the cream to separate and the spinach to become mushy.

Refreshing leftovers: When serving leftover soup, a squeeze of lemon juice and a sprinkle of fresh herbs can brighten the flavors. If the spinach has lost its vibrant color, add a handful of fresh spinach while reheating to rejuvenate the soup’s appearance and nutrition.

Nutritional Benefits

This Mushroom Soup with Spinach offers numerous health benefits wrapped in its delicious flavor:

Mushrooms are low in calories but high in selenium, potassium, riboflavin, niacin, and vitamin D (particularly if they’ve been exposed to UV light). They’re one of the few plant sources of vitamin D and contain beta-glucans that support immune function.

Spinach provides an impressive nutrient profile including vitamin K, vitamin A, vitamin C, folate, and iron. Its high antioxidant content helps combat oxidative stress and inflammation.

Garlic contains compounds with antimicrobial and cardiovascular benefits, while also adding negligible calories but significant flavor.

Broth (especially if homemade) provides minerals and collagen (in chicken broth) that supports joint and gut health.

For those monitoring their nutrition, this soup offers a good balance of macronutrients with moderate protein from the mushrooms, healthy fats from the olive oil and cream, and limited carbohydrates, making it suitable for various eating approaches including lower-carb diets.

Frequently Asked Questions

Can I use frozen spinach instead of fresh? Yes, about 1/2 cup of thawed and well-drained frozen chopped spinach can replace the fresh spinach. Add it at the same point in the recipe, but it will need less time to incorporate since it’s already cooked.

Why did my soup separate or curdle? This typically happens if the soup boils after adding the cream or if the cream was very cold when added to hot soup. To fix a separated soup, try blending a portion with an immersion blender and stirring it back in, or whisk a tablespoon of cornstarch with cold water and add to the soup while gently heating.

Is there a way to make this soup ahead for a dinner party? Yes! Prepare the soup through adding the cream but omit the spinach. Refrigerate for up to 2 days. When ready to serve, reheat gently and add the fresh spinach just before serving for the best color and texture.

What mushrooms work best in this soup? While cremini (baby bella) mushrooms offer good flavor at a reasonable price, a mixture of varieties creates the most complex flavor. Consider combining cremini with shiitake, oyster, or portobello mushrooms. Dried porcini or shiitake mushrooms, rehydrated and chopped, add incredible depth.

How can I make this soup more substantial? Add cooked wild rice, barley, or farro during the last few minutes of cooking to create a heartier meal. Alternatively, serve it over a slice of toasted artisan bread as a French-inspired “soupe gratinée.”