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Mushroom and spinach soup

Recipe from: 6/19/2002 12:00:00 AM
Ingredients 10
Servings 5


  • 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

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