Home » Vegetarian Recipes For Meatless Monday » Mushroom Spinach Soup {A Meatless Monday Recipe
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Ready in just 30 minutes, mushroom spinach soup combines garlic, onions, and herbs with earthy mushrooms and wilted spinach contrasted with crunchy croutons.
This mushroom spinach soup is all about flavor and rustic texture!
Garlic, onions, and herbs are combined to complement the tender bits of deep earthy flavor from the mushrooms. Soft wilted spinach is added to the delicious flavor combination for extra nutrition. The soup is finished with a few homemade croutons thrown on top to offset the creaminess with a nice satisfying and contrasting crunch.
The beauty of this mushroom spinach soup is that it is ready in just 30 minutes! This soup could be compared to t
Ingredients Needed
- Oil: Unsalted butteror Oil of choice
- Veggies: onion, baby spinach and sliced mushrooms
- Seasonings: Minced Garlic, Thyme – fresh or dried, Kosher salt and freshly cracked black pepper
- Flour: All-purpose flour for thickening the soup.
- Milk or Cream: Whole Milkor Half and Half
- Broth: Vegetable broth makes this recipe vegetarian, but if you don’t have vegetable, use whatever broth you have on hand.
- For Serving & Texture: make easy homemadecroutons yourself or use store-bought.
What Type of Mushrooms Are Good for Soup?
For this recipe I use Cremini (Baby Bella). However, any variety of mushroom such as button, portobello, shiitake, oyster, chanterelle, porcini, or combination of mushrooms will work. Use your favorite!
How to Make Mushroom Spinach Soup
Basically, you can walk into your kitchen, throw a few ingredients into a pot and come out with a creamy bowl of warm, comforting soup. You don’t have to stand at the stove or leave the pot simmering for hours. This soup is the perfectsoup to make when you want comfort food and don’t have time to cook supper.
- Melt the butter in a large pot over medium-high heat. When the butter begins to foam, add the onions, mushrooms, garlic, and a pinch of salt. Saute for 5 minutes, stirring often.
- Sprinkle in the flour, coating the mushroom mixture. Cook for 1 minute, while stirring constantly. The flour may start to stick to the bottom of the pot, so be careful not to scorch it.
- Gradually stir in the broth, scraping up the bits from the bottom of the pot. Pour in the milk and bring to a boil over high heat. Reduce the heatto simmer for 8 to 10 minutes, stirring occasionally.
- Stir in the spinach until wilted.
- To serve, divide the soup among 4 bowls and top with croutons.
A Special Note:
Something very noteworthy I learned when making this soup is that you cannot use low-fat or skim milk. Well, you can, but I do not recommend it.
Using skim or low-fat milk makes the soup very thin. You really want this soup to be thick, silky and hearty, not thin or watery. A bowl of this soup using whole milk is still less than 300 calories a serving. So, use the good stuff and have no regrets!
If you’re looking for a way to brighten up a gray day, here’s the perfect soup for the job! This delicious mushroom spinach soup is a great Meatless Monday dishor for when you need a quick and easy weeknight dinner.
I hope a bowl or two of this mushroom spinach soup makes it to your table this evening.
Enjoy!
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4.94 from 15 votes
Mushroom Spinach Soup
Ready in just 30 minutes, mushroom spinach soup combines garlic, onions, and herbs with earthy mushrooms and wilted spinach contrasted with crunchy croutons.
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 4
Calories 258kcal
Author
Ingredients
- 4 tablespoons unsalted butter (½ stick)
- ½ cup onion diced
- 16 ounces mushrooms sliced (baby bella) or any variety
- 1 tablespoon garlic minced
- 1 teaspoons dried thyme or 1 tablespoon fresh thyme
- 3 tablespoons all-purpose flour
- 2 cups whole milk or Half and Half
- 2 cups vegetable broth
- 3 cups baby spinach
- Kosher salt and freshly cracked black pepper to taste
- ½ cup croutons
Instructions
Melt the butter in a large pot over medium-high heat. When the butter begins to foam, add the onions, mushrooms, garlic, and a pinch of salt. Saute for 5 minutes, stirring often.
Sprinkle in the flour, coating the mushroom mixture. Cook for 1 minute, while stirring constantly. The flour may start to stick to the bottom of the pot, so be careful not to scorch it.
Gradually stir in the broth, scraping up the bits from the bottom of the pot. Pour in the milk and bring to a boil over high heat. Reduce the heatto simmer for 8 to 10 minutes, stirring occasionally.
Stir in the spinach until wilted.
To serve, divide the soup among 4 bowls and top with croutons.
Notes
Whole milk or half and half work best for extra creaminess. Skim or low-fat milk does not work well and causes the soup to be too thin.
Nutrition
Calories: 258kcal | Carbohydrates: 21g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 575mg | Potassium: 676mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2910IU | Vitamin C: 10.8mg | Calcium: 183mg | Iron: 1.9mg
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About Debbie & David
We live on the side of the Blue Ridge Mountains, in Virginia. I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. Read more...
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Comments
Rachel Shouse says
I’ve never made a mushroom soup! Looks like I have to try it out!
Reply
The Mountain Kitchen says
You could probably do a cauliflower puree in place of the milk. You’d really like this soup!
I’m a soup girl and mushroom is one of my favorites. Your version sounds delicious.
Reply
The Mountain Kitchen says
Hi Karen! Thank you. I hope you will give this a try. It’s really simple, but delicious!
Betsy Maness says
I’ve made this recipe a few times and love it! Today you posted it on Instagram and I was moved to make it again!
I didn’t have butter so I fried 6 slices of bacon to replace the fat. I set it aside and then sauteed onion, garlic, and small slices of red potato in the drippings. Then, I continued with your recipe. I know it’s no longer suitable for “meatless Monday” but it was yummy!
Thanks again for your fantastic recipes.You’ve never let me down!!Reply
The Mountain Kitchen says
The bacon sounds heavenly. If it’s not Monday, it doesn’t matter, does it?! Thank you for the great review, Betsy! I really appreciate it.
Lyhnn says
DELISH. MADE A FEW MODIFICATIONS. USED 2% MILK (LACTAID WAS ALL I HAD). ADDED ½ C CHOPPED FENNEL BECAUSE I HAD SPENT $17 ON IT FOR AN OTHER RECIPE AND OBNLYU NEEDED THE FRONDS. ABOUT 1 TSP OF WORCESTECHIRE SAUCE TO MAKE IT LESS WHITE. MADE CROUTONS WITH SLICED SO9UR DOUGH THAT I SPRAYED WITH BUTTER SPRAY AND TOASTED..
Reply
The Mountain Kitchen says
Lyhnn, love the modifications. Sounds delicious!
Alyssa says
I made this recipe a few weeks ago with plain unsweetened almond milk and it was still delicious! I came back to find the recipe again so I can make a larger batch and freeze some for later.Reply
The Mountain Kitchen says
Hi Alyssa! What a great way to adapt the recipe, especially for those that may be lactose intolerant. Thanks for commenting and the 5-star rating!
Elizabeth L. says
This soup is so easy to make.. I only had ground thyme on hand and have learned the hard way that with thyme, less is more. I used less than a 1/4 teaspoon and it still was a very strong flavor overall. I think this soup would be great with other vegetables added as well as potatoes. Thank you for this recipe. It’s a keeper.Reply
The Mountain Kitchen says
Glad you enjoyed the soup, Elizabeth. Thanks for taking the time to commment.
SHARON says
I made this recipe and it was outstanding. I do have to admit that I did not use as much butter and 2% milk. Also substituted 1/2 of the broth with white wine and it did not disappoint! Thank you for the recipe!Reply
The Mountain Kitchen says
Hi Sharon! So glad you liked this recipe. Thanks for sharing how you adapted it to make it yours. Sounds wonderful. Enjoy!
Jody Roe says
Love homemade mushroom soup and spinach so much!! Found this recipe a to be perfect. I used almond milk the first time, still lovely and thick. Second time light cream and milk. Third time, I added 1/2 jalapeno (some like it hot)! I don’t think the type of “cream” affects the creamy, earthy taste a bit!
Reply
The Mountain Kitchen says
Hi Jody! I’m so glad you enjoyed this soup and decided to experiment with it and make it your own. I especially like the idea of spicing it up. Thanks so much for the great review!
Elace says
With a few modifications I managed to get this recipe down to 199 calories per cup! Swaps: milk for cashew milk, extra-virgin olive oil instead of butter, using half the flour (then later adding some cornstarch for thickener if needed),and removed the croutons.
Added in Marjoram & sage (for a deeper flavor layer to the mushrooms)
Tastes great and totally guilt free.Reply
The Mountain Kitchen says
Awesome! So glad you made this recipe your own. Thanks for sharing your improvements to make it even lighter.
G. Knight says
I stopped at a small restaurant in Watkingsville, Georgia and had the most incredible Spinach Mushroom Soup, this recipe looks very close. Will give the recipe a try, and report back. Thanks
Reply
The Mountain Kitchen says
Hope you enjoy the soup! 🙂
