Spinach mushroom cheddar soup
Spinach mushroom cheddar soup

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, spinach mushroom cheddar soup. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Spinach mushroom cheddar soup is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Spinach mushroom cheddar soup is something that I’ve loved my entire life.

Cover and blend until mushrooms and spinach are finely chopped and the soup is blended. Return to the pan and stir in the cream and cheese. Spoon a little of the reserved mushrooms on top of each bowl and sprinkle with pepper. This soup starts with a chicken stock, is made savory with dried herbs, garlic, leeks, and mushrooms, and then finished with a few shredded spinach leaves and grated parmesan.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have spinach mushroom cheddar soup using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Spinach mushroom cheddar soup:
  1. Prepare 1 tbspn extra virgin olive oil
  2. Get 500 g Swiss brown mushrooms, sliced
  3. Prepare 2 cloves garlic, crushed
  4. Make ready 300 gms potatoes sliced thin
  5. Get 500 ml vegetable/chicken stock
  6. Get 500 ml plain milk
  7. Prepare 150 gms baby spinach
  8. Get 80 ml light cooking cream, thickened
  9. Make ready 5 gms black pepper powder
  10. Prepare 50 gms shredded cheddar cheese
  11. Prepare to taste Salt

Stuffed Delicata Squash with Quinoa and Mushrooms. Our most trusted Mushroom Spinach Soup recipes. Reviewed by millions of home cooks. Divide the spinach between the two mushrooms and top with the grated cheese.

Steps to make Spinach mushroom cheddar soup:
  1. Heat the oil in a large saucepan over medium-high heat. Add the mushrooms and garlic. Cook, stirring often, for 8-10 minutes or until the mushrooms soften. Remove and reserve 1/2 cup of the mushrooms (if you like, they are to place on top of the soup at the end).
  2. Add the potatoes, stock and milk to the pan. Cover and bring to a simmer over medium heat. Cook, partially covered, for 20 minutes or until the potato is every tender. Stir in the spinach leaves. Set the soup aside for 10 minutes to cool slightly.
  3. Transfer the soup to a food processor. Cover and blend until mushrooms and spinach are finely chopped and the soup is blended. Return to the pan and stir in the cream and cheese. Stir over low heat until warmed through.(You may choose to reserve some creme to garnish)
  4. Divide the soup between serving bowls. Spoon a little of the reserved mushrooms on top of each bowl and sprinkle with spring onions, layer remaining creme. Serve with the bread.

Reviewed by millions of home cooks. Divide the spinach between the two mushrooms and top with the grated cheese. To serve, place each mushroom onto a small serving plate. But the mushroom cream sauce alone is reason enough to whip this up. A cream sauce so good, I may just have to make a soup out of it.

So that is going to wrap this up with this special food spinach mushroom cheddar soup recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!