Mushroom and spinach soup

Recipe from: 6/19/2002 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 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.

Read more on: soup  |  sauté


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.