Byrdhouse Spinach Soup Recipe -
Byrdhouse Spinach Soup Recipe
  • READY IN 45 mins

Byrdhouse Spinach Soup

Recipe by  

"A rich and creamy spinach and mushroom soup, elegantly garnished with chilled shrimp."

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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
  2. Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2008

Very good and very easy. Make sure you chop up the spinach. I got lazy and didn't. You know you can't get a whole cooked leaf of spinach on a teaspoon? My wife made me wear a lobster bib.

Most Helpful Critical Review
Dec 18, 2008

Not quite what I was expecting from the other reviews, but it was still quite good, and my boy really enjoyed it.


20 Ratings

Feb 27, 2008

Fabulous flavour, I added more mushrooms and some noodles.So quick and easy to make and good enough to impress anyone!

Mar 02, 2008

This has very good flavor. Its a comfort soup. I followed the recipe to the "T".. Its yummy. I know I will have leftovers as I could only get my son to try it. So for leftovers I have already decided I can add some pasta or rice, to give me another meal with this great tasting soup.. thank you ..

May 24, 2010

I made this completely vegetarian, using veggie rather than chicken broth and omitting the shrimp. Also, I added minced garlic and used white onion instead of green, as well as a couple Russet potatoes chopped up relatively small. The nutmeg really brings this recipe together. For extra-awesome taste, try adding a slice of White American cheese during the simmer. Doing so turned this into my favorite soup ever, and really brought it to a new level of deliciousness!

Feb 22, 2008

Can use Vegetable stock in place of Chicken stock...Sprinkle with fresh grated parmesean cheese right before serving

Apr 08, 2009

Wow, we loved this! I used veg broth and subbed a mix of coconut milk and almond milk for milk, and I used olive oil instead of butter. The flavor combo was just excellent. Easy to make, too. I like it with lots of fresh-ground pepper. This is a new favorite!

Oct 21, 2009

Fabulous soup that can be a whole meal. I made alterations to make it gluten free by using a Gluten free cream soup mix I make and have at hand. The shrimp really are a touch of genius. Spinach and shellfish go so well together. Thank you for this soup that's towards the top if my soup repetoire.


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  • Calories
  • 267 kcal
  • 13%
  • Carbohydrates
  • 21.2 g
  • 7%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 772 mg
  • 31%

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

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