Some days you just need a bowl of something warm and comforting. You don’t want a complicated recipe with a million steps. You want something that tastes amazing but comes together fast.
This mushroom and spinach soup is exactly that. It’s my go-to recipe when I need a quick, healthy meal that feels like a big hug in a bowl. It’s simple enough for a Tuesday night but good enough to serve to guests.
Let’s get cooking.
What You’ll Need
This recipe uses simple ingredients you can find at any store. The key is to use fresh stuff whenever you can, especially the mushrooms and herbs. It makes all the difference.
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 24 ounces cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- 6 cups vegetable broth
- 1 cup heavy cream
- 5 ounces fresh spinach
- Salt and black pepper to taste
Kitchen Tools
You don’t need any fancy gadgets for this one. Just the basics will do.
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons
Pro Tips from My Kitchen
I’ve made this soup more times than I can count. Over the years, I’ve picked up a few tricks that take it from good to great.
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Brown Your Mushrooms Well. Don’t just cook them until they’re soft. Let them get nice and brown. This step builds a ton of deep, earthy flavor. If your pot is too small, cook them in two batches so they aren’t crowded.
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Use Fresh Thyme. Please, if you can, use fresh thyme. Dried thyme is okay in a pinch, but the fresh leaves have a woody, floral taste that really makes the soup pop. Just pull the little leaves off the stem.
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Add Spinach at the End. Don’t dump the spinach in and let it boil for ages. It will get slimy and lose its nice green color. Stir it in right at the end, just until it wilts. This takes maybe a minute or two.
How to Make Mushroom and Spinach Soup
Here’s the simple, step-by-step guide. It’s hard to mess this up.
| Task | Estimated Time |
|---|---|
| Prep veggies | 10 minutes |
| Cooking | 25 minutes |
| Total Time | 35 minutes |
Step 1: Melt the butter in your large pot over medium heat. Add the chopped onion and cook until it’s soft and see-through, about 5 minutes.
Step 2: Add the minced garlic and cook for just one more minute until you can smell it. Be careful not to burn the garlic.
Step 3: Turn the heat up to medium-high. Add all of the sliced mushrooms to the pot. Cook them, stirring sometimes, until they release their water and start to get brown and crispy on the edges. This can take about 10-15 minutes. Don’t rush this part!
Step 4: Stir in the fresh thyme leaves, salt, and pepper. Then, pour in the vegetable broth. Scrape the bottom of the pot with your spoon to get up all the tasty browned bits.
Step 5: Bring the soup to a boil, then lower the heat and let it simmer gently for 10 minutes. This lets the flavors all hang out and get to know each other.
Step 6: Turn the heat down to low. Slowly stir in the heavy cream. Let it heat through, but don’t let the soup boil again after you add the cream.
Step 7: Add the fresh spinach, a handful at a time. Stir it into the hot soup until it’s just wilted. This should only take a minute or two.
Step 8: Taste the soup and add more salt and pepper if you think it needs it. Serve it hot.
Swaps and Fun Ideas
This soup is great as is, but you can easily change it up based on what you have or what you like.
| Dietary Need | Easy Swap |
|---|---|
| Vegan / Dairy-Free | Use olive oil instead of butter |
| Use full-fat coconut milk | |
| Gluten-Free | This recipe is already GF! |
| Lower Fat | Use half-and-half |
Here are a few other ideas:
- Add protein: Stir in some shredded rotisserie chicken or cooked white beans at the end.
- Make it spicy: Add a pinch of red pepper flakes with the garlic.
- Blend it: For a super creamy texture, you can use an immersion blender to blend about half the soup before adding the spinach.
What to Serve With It
This soup is a great meal on its own, but it loves company.
| Pairing | Why It Works |
|---|---|
| Crusty Bread | Perfect for dipping |
| Simple Salad | A fresh, light contrast |
| Grilled Cheese | The ultimate comfort combo |
Leftovers and Storage
Got leftovers? Lucky you. This soup is just as good the next day.
Store it in an airtight container in the fridge for up to 4 days.
To reheat, just warm it gently on the stove over medium-low heat. Try not to let it boil, as the cream can sometimes act funny when re-boiled.
Frequently Asked Questions
Q1. Can I use different kinds of mushrooms?
Ans: Yes! This is great with a mix of mushrooms. Try adding some shiitake or oyster mushrooms for a different flavor. Even simple white button mushrooms work fine.
Q2. Can I freeze this soup?
Ans: You can, but soups with cream can sometimes separate a little when you thaw them. If you plan to freeze it, I suggest making the soup without the cream and spinach. Freeze the mushroom base. When you’re ready to eat, thaw it, heat it up, and then add the cream and spinach.
Q3. My soup isn’t thick enough. What can I do?
Ans: You can let it simmer a little longer with the lid off to let some water evaporate. Or, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir that into the simmering soup and it will thicken right up.
Wrapping Up
This soup is proof that simple food can be the best food. It’s warm, full of flavor, and so easy to make.
Give it a try next time you need a quick and satisfying meal.
I’d love to hear how it turns out for you. Did you make any changes? Do you have any questions? Drop a comment below
