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mushroom spinach soup
Isla Marie

Mushroom Spinach Soup

This mushroom spinach soup is a nourishing and flavorful soup made with earthy mushrooms and fresh spinach simmered in a light, savory broth or creamy base. It’s a wholesome, vegetarian-friendly option that works perfectly for lunch, dinner, or meal prep while staying light yet satisfying.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Light Meal, Main Course, Soup
Cuisine: American, Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fresh mushrooms button or cremini, sliced
  • 4 –5 cups fresh spinach
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 2 tablespoons olive oil or butter
  • 4 cups vegetable or chicken broth
  • Salt and black pepper to taste
Optional Add-Ins
  • 1 cup heavy cream milk, or dairy-free cream
  • 1 teaspoon fresh thyme or parsley
  • Pinch of nutmeg optional
  • 1 tablespoon flour or cornstarch for thickening

Equipment

  • Large pot or saucepan
  • Knife & cutting board
  • Wooden spoon
  • Measuring cups & spoons
  • Immersion blender (optional)

Method
 

Prepare the Vegetables
  1. Clean mushrooms with a damp paper towel and slice evenly. Rinse spinach thoroughly and drain well.
Cook the Aromatics
  1. Heat olive oil or butter in a pot over medium heat. Add onion and cook until soft and translucent. Stir in garlic and cook until fragrant.
Cook the Mushrooms
  1. Add mushrooms to the pot and cook until they release moisture and begin to brown. Season lightly with salt and pepper.
Add Broth and Simmer
  1. Pour in the broth and bring to a gentle simmer. Cook for 10–15 minutes to allow flavors to develop.
Add Spinach and Cream (Optional)
  1. Stir in spinach and cook until just wilted. Add cream or milk if using and simmer gently.
Adjust and Serve
  1. Taste and adjust seasoning. Blend partially if desired, then serve warm.

Notes

  • Add spinach at the end to preserve color and nutrients.
  • Brown mushrooms well for deeper flavor.
  • Use low heat when adding dairy to prevent curdling.
  • Blend part of the soup for a thicker texture if desired.
  • Dairy-free versions freeze better than creamy ones.