Byrdhouse Spinach Soup

Byrdhouse Spinach Soup

15 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Recipe by  SunnyByrd

“A rich and creamy spinach and mushroom soup, elegantly garnished with chilled shrimp.”

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Adjust Servings

Original recipe yields 6 cups



  1. Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
  2. Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.

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Reviews (15)

Rate This Recipe


Very good and very easy. Make sure you chop up the spinach. I got lazy and didn't. You know you can't get a whole cooked leaf of spinach on a teaspoon? My wife made me wear a lobster bib.



Fabulous flavour, I added more mushrooms and some noodles.So quick and easy to make and good enough to impress anyone!



This has very good flavor. Its a comfort soup. I followed the recipe to the "T".. Its yummy. I know I will have leftovers as I could only get my son to try it. So for leftovers I have already decided I can add some pasta or rice, to give me another meal with this great tasting soup.. thank you ..

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Amount Per Serving (6 total)

  • Calories
  • 267 cal
  • 13%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 21.2 g
  • 7%
  • Protein
  • 18.7 g
  • 37%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 772 mg
  • 31%

Based on a 2,000 calorie diet



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Cream of Spinach Soup


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Curried Spinach Soup