Creamy Mushroom and Spinach Soup

This creamy mushroom and spinach soup is the perfect comfort food for a cold night. It's rich and flavorful, with a velvety texture that will warm you from the inside out. The mushrooms and spinach add a healthy dose of vegetables, and the heavy cream makes it extra creamy and decadent.

This recipe was inspired by a classic French soup called potage aux champignons. Potage aux champignons is typically made with a variety of mushrooms, including cremini mushrooms, shiitake mushrooms, and oyster mushrooms. It is also often made with white wine, which adds a subtle acidity to the soup. I decided to simplify the recipe by using just cremini mushrooms and chicken broth, and I also omitted the white wine. The result is a creamy mushroom and spinach soup that is both flavorful and easy to make.

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

Ingredients

• 1 pound cremini mushrooms, sliced
• 1/4 cup unsalted butter
• 1/2 cup chopped yellow onion
• 1/2 cup chopped celery
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 10 ounces fresh spinach, chopped

Instructions

1. Melt butter in a large pot over medium heat.
2. Add mushrooms, onion, and celery to the pot and cook until softened.
3. Add garlic and cook for 1 minute more.
4. Stir in heavy cream and chicken broth.
5. Bring to a simmer and cook for 15 minutes, or until mushrooms are tender.
6. Add spinach and cook until wilted.
7. Season with salt and pepper to taste.
8. Serve immediately.

Why It Works

• The combination of cremini mushrooms, spinach, and heavy cream creates a rich and flavorful soup.
• The mushrooms are sautéed until they are browned, which gives them a deep, earthy flavor.
• The spinach is added at the end of cooking, so that it wilts but still retains its bright green color.
• The heavy cream adds a velvety texture to the soup and makes it extra decadent.