Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 4 cups fresh spinach leaves, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic and sauté for 2-3 minutes until softened.
2. Add the sliced mushrooms to the pot and cook for 5-7 minutes until they release their moisture and start to brown.
3. Pour in the vegetable broth and water, then add the dried thyme, salt, and black pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes.
4. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
5. Stir in the heavy cream and chopped spinach leaves, then let the soup simmer for another 5-10 minutes until the spinach is wilted and the soup is heated through.
6. Serve the soup hot, garnished with grated Parmesan cheese.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 185
Fat: 12g
Carbohydrates: 14g
Protein: 7g
Fiber: 3g
Sugar: 5g
Sodium: 950mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use half-and-half instead of heavy cream.
- You can use kale or Swiss chard instead of spinach.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Add cooked rice or quinoa for a more filling soup.
- Add red pepper flakes or cayenne pepper for a spicier soup.
Tips and tricks:
- Use a sharp knife to chop the spinach leaves finely.
- Don't overcook the soup after adding the cream and spinach, or the cream may curdle.
- Taste the soup and adjust the seasoning as needed before serving.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
Grated Parmesan cheese, chopped fresh parsley, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread, grilled cheese sandwiches, or a side salad.
Suggested side dishes:
Garlic bread, roasted vegetables, or a fruit salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Spinach and mushroom soup is a classic vegetarian soup that has been enjoyed for centuries. Spinach was first cultivated in Persia and was brought to Europe in the 12th century. Mushrooms have been used in cooking since ancient times, and were considered a delicacy by the ancient Greeks and Romans.
Flavor profiles:
This soup is creamy, savory, and slightly earthy, with a hint of sweetness from the onions and garlic.
Serving suggestions:
Serve this soup as a light lunch or dinner, or as a starter for a larger meal.
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