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Creamy mushroom and spinach soup served
Delicious and nutritious spinach mushroom soup, perfect for lunch

Creamy Mushroom and Spinach Soup

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
Mushrooms are one of the richest sources of 'umami', the fifth taste, adding depth and character to dishes. In this recipe, the earthy notes of the mushrooms are counterbalanced by the light, metallic freshness of spinach. We use potato instead of flour for thickening, making the dish gluten-free and giving it a velvety texture. An elegant, dark-toned cream soup that is surprisingly filling.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cutting board, knife
  • Soup pot
  • Immersion blender
  • Skillet (optional, for intense searing of mushrooms)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Clean the mushrooms with a brush or paper towel (do not soak!), and slice them. Finely chop the onion and garlic. Peel and dice the potato.

Tip: Never soak mushrooms in water, as they act like sponges and will steam instead of brown, losing their flavor.
2 ✓

Heat the olive oil in a pot. Add the onion and sauté until translucent. Add the garlic and mushrooms. Sauté over high heat until the mushroom liquid evaporates and they begin to brown.

Tip: The browning of the mushrooms (Maillard reaction) gives the soup its deep, meaty flavor.
3 ✓

Add the diced potato, stir to coat, then pour in the broth. Season with salt and pepper. Simmer covered for about 15-20 minutes until the potato is completely tender.

Tip: The starch content of the potato will thicken the soup after blending.
4 ✓

Stir the fresh spinach into the soup and cook for another 2-3 minutes until wilted.

Tip: Once the spinach is added, don't cook it for too long to preserve its vitamins and color.
5 ✓

Remove from heat and puree with an immersion blender until smooth. If you prefer it chunky, reserve a few spoonfuls of mushrooms beforehand.

Tip: Wait a minute before blending to avoid splashing boiling hot soup on yourself.
6 ✓

Pour in the cream, stir, and warm through (do not boil). Taste and adjust seasoning if necessary.

Tip: Serve with croutons or a few drops of truffle oil for a regal touch.

Recipe FAQ

What kind of mushrooms should I use?
Cremini (Baby Bella) or White Button mushrooms are perfect bases, but wild mushrooms will add even more intense flavor.
Why is the soup bitter?
You might have burnt the garlic or paprika (if added), or the spinach might have been too old.

Ingredients

  • 10 oz Cremini Mushrooms (Baby Bella)
  • 7 oz Fresh Spinach
  • 1 Yellow Onion
  • 1 Medium Potato (for thickening)
  • 2 cloves Garlic
  • 1 quart Vegetable Broth
  • 2 tbsp Olive Oil
  • 1/2 cup Heavy Cream
  • 1 tsp Salt
  • 1 pinch Freshly Ground Black Pepper