I feel I should preface this by saying that my first few years of actual culinary training took place in the 18th century. So my recipe creation skills lean more towards lists of ingredients and more away from exactness. The good news is that I’m getting better at paying attention to how I make things, since Dan actually would like repeats of the same meals occasionally. And I didn’t set my petticoat on fire making this (hopefully you won’t, either).
Since I happen to know a group of fantastic ladies who are hosting a Soup Swap at the end of this month, I’ll give the recipe in the large quantity I made.
Creamy Spinach and Mushroom Soup (because Costco’s having a sale!).
2 pounds fresh spinach
1 pound yellow onions
1 pound mushrooms
Veggie or chicken stock (about a quart, or enough)
Whole milk or cream (about a pint, or enough)
4 Tbsp butter
Salt, Pepper, Garlic, Allspice to taste
Dash of cream sherry if desired
Brown butter in stock pot. Add chopped onions and cook until they go glassy. Add chopped mushrooms and saute all together until the mushrooms have that great deep brown color and everything is starting to caramelize. Add the spinach (you may have to do this in several batches — it is a surprisingly huge pile) and stir around to let wilt. Now add enough stock to just reach the top of the veggies. You can add any seasoning at this point as well, since you are almost done. Let simmer until spinach is good and cooked, then begin adding milk. If you have a stick or immersion blender, this is a great opportunity to show it off. Whip that bad boy out and begin blending, adding milk as necessary to keep the soup fluid enough to actually blend. This can be an impressive feat of dual-action soupery, if someone happens to be watching. Or, as the alien blood splatter on the side of our otherwise shiny new fridge might testify, it is not the best task for the easily distracted or those with toddlers who like to pull cords. Taste. Adjust. Voila. Soup.
Dan thought this had a slightly bitter taste, but enjoyed it. Spinach will taste a little like the often loathed veggie it is, so if you want to sweeten the pot (that was so intended), you can add a tablespoon of honey or a little brown sugar.
Note: If using fresh garlic, add in with the mushrooms.
HoneyBea Got Heart 
Oh, I adore mushrooms. And spinach. I’m so making this soup! Thanks for sharing the recipe. 🙂
This recipe looks fantastic, absolutely love spinach too.
Looking forward to trying it out this weekend!
Thanks! 😀
Thanks, I hope you enjoy it. If you think about it, drop back by and let me know how the recipe worked out for you (and if you tweaked it any). I’m always looking for feedback and although silent bowls speak volumes, my husband doesn’t!
Just made the soup tonight and it went very well. I’m not very experienced at all in the kitchen and still finding my legs, but this went very well and I found your instructions easy to follow 🙂
As for the results, myself [and everyone else who tried it] enjoyed it very much. Compliments all round, even from the spinach-hater crowd!
I didn’t find it bitter at all, but I do enjoy the taste of spinach. Also I may have used a slightly higher ratio of mushrooms to spinach, as the bunch I grabbed from the market this morning may have been less than 2 pounds. With the garlic, I ended up using 2 cloves, which at first I was worried may have been too overpowering, but it really wasn’t at all for the quantities of everything else.
I also just sort of eyeballed the salt, pepper and allspice, which seemed to work well. Used vegetable stock and whole cream milk.
Thanks once again for the recipe, will be making this again for sure!
Oh, and only a little bit of collateral damage whilst flailing the stick blender about :p
I’m so glad you liked it. Thanks for the feedback!