Mushroom Spinach Soup

Mushroom Spinach Soup

Karena 0

"This is an elegant soup and a great first course before a game main course. Serve with grated Parmesan cheese."

Ingredients 1 h 10 m {{adjustedServings}} servings 90 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Saute butter, leeks, onion, and garlic until clear. Add mushrooms (except the 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato paste and bay leaf. Simmer for 30 minutes or so.
  2. Strain out the vegetables.
  3. Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired.
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Reviews 21

  1. 28 Ratings


This was so good. However I did not strain the vegetables from the soup. I thought it would be a shame to waste them. Easy to make and great for company. The kitchen aromas were most enticing.


WOW!! My husband and my kids loved this wonderful soup! I had no savory, so used italian seasoning with super results. Wonderful mushroom flavor from simmering! Thanks :o)


This is a wonderful soup. I made it according to the directions, used 1/4 crimini, 1/4 shitake & 1/2 regular mushrooms. I did strain it because I wanted a light soup for a first course at a Christmas party I catered....the spinach leaves & mushrooms were a nice touch, but the parmesan sort of sank to the bottom. The strained veggies seemed to yummy to throw away, next time I maight save them & serve over pasta.