Mushroom and spinach soup


1 onion, finely chopped
250 g button mushrooms, chopped
500 g spinach, washed
3 garlic cloves, crushed
45 ml Italian parsley, chopped
2 ml fresh thyme
400 ml boiling water
10 ml vegetable stock powder
250 ml cream
salt and freshly ground black pepper

Melt a knob of butter in a saucepan. Add onion, mushroom, garlic, spinach, thyme and parsley. Cook for 5 minutes over a medium heat. Add the water and stock and bring to the boil and then simmer for 10 to 15 minutes. Blend and place soup back in pot, add cream, salt and pepper and bring to the boil. Serve with a twirl of cream and warm, fresh Italian bread.

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