Mushroom Spinach Soup Recipe -
Mushroom Spinach Soup Recipe

Mushroom Spinach Soup

Recipe by  

"This is an elegant soup and a great first course before a game main course. Serve with grated Parmesan cheese."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Saute butter, leeks, onion, and garlic until clear. Add mushrooms (except the 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato paste and bay leaf. Simmer for 30 minutes or so.
  2. Strain out the vegetables.
  3. Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2004

This was so good. However I did not strain the vegetables from the soup. I thought it would be a shame to waste them. Easy to make and great for company. The kitchen aromas were most enticing.

Most Helpful Critical Review
Dec 02, 2005

This is what I would consider "detox" food. Filling but low-cal. As per others suggestions, I did not strain out the veggies and I used an entire 6 oz can of tomato paste. I also used italian seasoning instead of savory and oregano, and added cumin as well. I used an immersion blender to chop it all up into rough bits at the end. Strong mushroomy flavour, but then, it IS mushroom soup! Thanks.

Jan 29, 2003

WOW!! My husband and my kids loved this wonderful soup! I had no savory, so used italian seasoning with super results. Wonderful mushroom flavor from simmering! Thanks :o)

Dec 22, 2003

This is a wonderful soup. I made it according to the directions, used 1/4 crimini, 1/4 shitake & 1/2 regular mushrooms. I did strain it because I wanted a light soup for a first course at a Christmas party I catered....the spinach leaves & mushrooms were a nice touch, but the parmesan sort of sank to the bottom. The strained veggies seemed to yummy to throw away, next time I maight save them & serve over pasta.

Apr 23, 2003

This was one the best soup recipes I have made in a long time. I did leave out the sherry and the tomato paste, but still so good. I also left in the vegetables, I like a hardy soup. I will be making this again.

Jan 29, 2003

Good soup! I did make some changes though. I added barley and a full can of tomato paste. I did not strain out the vegetables, instead I put the soup into the blender and chopped the vegetables into small pieces. Then I added the spinach. Everyone loved it. They ate the whole thing! I did garnish with Parmesan cheese. Thanks for the recipe

Jan 22, 2005

I served this soup to my Christmas Progressive Soup Dinner group this year. It was one of four and well received. I did not strain the vegetables and added more spinach. Several people ask for the recipe which is always a good thing.

Oct 17, 2005

Keep the vegetables!


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  • Calories
  • 90 kcal
  • 4%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 117 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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