Creamy Mushroom and Spinach Soup

This creamy mushroom and spinach soup is a comforting and flavorful dish that is perfect for a cold winter night. The soup is made with a base of chicken bone broth and coconut milk, and is packed with mushrooms, spinach, and other vegetables. The soup is then seasoned with salt and pepper to taste.

The history of creamy mushroom and spinach soup is a long and winding one. The soup is thought to have originated in France in the 18th century, and was originally made with a base of beef broth. Over time, the recipe evolved, and the beef broth was replaced with chicken bone broth. The soup also began to be made with a variety of vegetables, including mushrooms, spinach, and carrots. Today, creamy mushroom and spinach soup is a popular dish all over the world. It is often served as a starter or main course, and can be enjoyed by people of all ages.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 2 tablespoons coconut oil or ghee
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound mushrooms, sliced
• 1 cup spinach, packed
• 2 cups chicken bone broth
• 1/2 cup coconut milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large saucepan, heat the oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the mushrooms and cook until softened and browned, about 10 minutes.
5. Add the spinach and cook until wilted, about 2 minutes.
6. Add the chicken bone broth and coconut milk and bring to a simmer.
7. Season with salt and pepper to taste.
8. Serve immediately or store in the fridge for later.

Why It Works

• The use of chicken bone broth gives the soup a rich and flavorful base.
• The addition of coconut milk adds a creamy texture and a hint of sweetness to the soup.
• The mushrooms and spinach provide the soup with a variety of vitamins and minerals.
• The salt and pepper season the soup to taste and help to bring out the flavors of the other ingredients.