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Spinach Mushroom Creamy Soup Recipe

I love cooking soup! It goes perfectly with a great sandwich. I usually make sandwiches deliberately, looking around the store for fresh and tasty ingredients. Soup is often created with what is on hand in my kitchen. This is a great way to use those ingredients where I don’t have enough for a meal, but I am too frugal to throw good food away. Sometimes I make broth from vegetable scraps, bits of meat, and bones. These humble ingredients are boiled for hours, sometimes overnight, and the resulting broth could be described as nectar of the gods. Oh, the amazing soups that I have made with fresh broth!

Other times, I make what I call a “value added” soup. It’s a hybrid soup using some fresh ingredients that are incorporated into a canned soup. Many of my favorite soup recipes are made this way. When I can barely drag myself into the kitchen after a tough day at work, I fix a value added soup. It tastes like real food with the comfort of soup.

Spinach Mushroom Creamy Soup Recipe

Ingredients:

1 tablespoon full of butter
1 ½ cups sliced mushrooms (Portobella, Crimini, or white)
1 teaspoon of fresh rosemary-chopped (or ½ teaspoon dried and crumbled)
1 -10 ounce package of thawed spinach-chopped or whole leaf (I prefer chopped)
2 teaspoons pear infused balsamic vinegar or 1 teaspoon plain balsamic vinegar
4 teaspoons cooking sherry
1 ½ cup milk (If you want a richer tasting soup, replace ½ cup of the milk with evaporated milk.)
1 can of condensed cream of mushroom soup
¼ cup grated parmesan or Romano cheese
¼ teaspoon white pepper (optional)
Garlic sea salt to taste
Freshly ground pepper to taste
Ground nutmeg for garnish

Method:

In a heavy skillet, over high heat, melt the butter and add the sliced mushrooms. Cook for 3-5 minutes and add the rosemary. Cook for another minute, then add the spinach and stir. Add the balsamic vinegar and cooking sherry. Continue to cook for 8-10 minutes, stirring frequently. If it starts to stick, add ¼ cup of water. I did not have to add water, but you don’t want this to stick and brown. Whisk together the milk, cream of mushroom soup, parmesan or Romano cheese, and the white pepper, if desired. Pour this into the spinach mixture. Lower the heat to medium and heat through. Turn the soup off and stir in the garlic sea salt and freshly ground pepper. Put the soup into bowls or cups. Sprinkle a small amount of nutmeg across the top for garnish.

This recipe makes two large dinner-sized portions or four cup-sized side dishes.

Pair this soup with:
Roast Beef Saucy Sandwich
Rotisserie Chicken Sandwiches Recipe
Roast Beef Swiss and Sauerkraut Sandwich Recipe
Melted Mixed Cheese Sandwich Recipe

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Content copyright © 2013 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.



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