Prep 10 mins
Cook 10 mins
I got this recipe from an insert in my gas bill! My 2 year old daughter LOVES it and always asks for more - the first time, she ate 5 bowls!
- 1⁄2 lb fresh mushrooms, chopped
- 1⁄2 cup butter
- 1⁄2 cup unsifted all-purpose flour
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon pepper
- 4 cups chicken broth
- 1 cup whipping cream
- 1 (10 ounce) package frozen spinach, cooked and drained
- Saute mushrooms in butter until tender in large saucepan over medium flame.
- Add flour, salt and pepper; cook 1 minute.
- Gradually add broth and cream; cook, stirring occasionally, until thickened.
- Add spinach and heat through.
This is a lovely soup. I used champignons and I skipped butter, cream and flour since I am trying to eat light in the evening and the soup was for supper. I added 2 potatos, 2 onions and more spinach. The soup came out very light but very tasty, I love it!
Forgot to check the pantry/freezer before I made this; just knew I had to use up my mushrooms! Ended up using 2 cans of chicken broth, 1 can of low-fat mushroom soup, and 1/2 cup of milk. Also didn't have spinach, so I substituted canned asparagus spears. Also added 2 cloves of garlic. Delicious! Thanks for the recipe, Meg Fisher!
This was ok, but also added some garlic and onion to make it a bit more tasty. But good idea, and my 2 yr old also liked it so definately a keeper.