Total Time
Prep 30 mins
Cook 0 mins

A great soup for spinach lovers!

Ingredients Nutrition


  1. Cook, drain, and chop the spinach; set aside.
  2. Saute the mushrooms and scallions in the butter in a saucepan until tender.
  3. Whisk in the flour.
  4. Gradually add the chicken broth and mix well. Stir in the milk and mix well. Reduce heat. Cook until thickened, stirring constantly.
  5. Stir in the Swiss cheese, cream cheese, salt, and nutmeg. Add pepper to taste. Cook until the cheeses melt, stirring constantly.
  6. Add the cooked spinach and mix well. Cook just until heated through, stirring gently.
Most Helpful

Made just as posted, except I used 1/3 less fat cream cheese and 2% milk. Delicious! I halved the recipe for just myself, and will have enough for another bowl. I will really enjoy this soup this fall and winter when there is a chill in the air. Thanks for sharing your delicious recipe!

breezermom May 26, 2013

Made with some potatoes as a dinner tonight. though I omitted the salt, and used 2 % milk , and low-fat butter. OMG>> nice , creamy, and full of flavors. I did take Jans tip, and chopped the mushrooms up a little. I only made recipe for 3, and wish I had made more, but since I have leftover ingredients, I have lunch tommorow too. Made for Almost 5..

weekend cooker October 07, 2011

Love this soup. Creamy but not too rich tasting and with plenty of fresh spinach and mushrooms. I doubled the mushrooms and they are great. Next time though, I'll chop my mushrooms a little smaller.

CaliforniaJan October 21, 2010