Fresh Spinach Soup

"A great soup for spinach lovers!"
photo by CaliforniaJan photo by CaliforniaJan
photo by CaliforniaJan
photo by Boomette photo by Boomette
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:




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

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. breezermom
    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!
  2. weekend cooker
    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..
  3. CaliforniaJan
    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.
  4. Boomette
    This soup is amazing. So creamy and the taste unbelievable. I used emmenthal cheese instead of swiss. I think it's almost the same. I didn't use salt and nutmeg. Thanks Loof :) Made for 123 hit wonders
  5. bluemoon downunder
    Love both spinach and mushrooms so I was always going to love this recipe. I realised once I'd started making it that I was out of cream cheese so settled on using 1/2 feta and 1/2 Greek yoghurt in its place which worked really well. I used baby spinach leaves, basically because I use them all the time, stalks and all, and used slightly more mushrooms and spinach proportionally to the other ingredients, so my soup came out a bit thicker than Andi's looked which is how I like it. I used low-fat milk, basically again because that's what I generally use: a somewhat token effort really to lower the fat content! With all that naughtily yummy butter and cheese, this is not an everyday recipe, but it's certainly one which I'll enjoy from time to time. Loved the nutmeg in this too. Thanks for sharing this great recipe, loof: truly a spinach and mushroom lover's delight! And I've still got some in the fridge to enjoy in a day or two, and a portion in the freezer. Made for 1-2-3 Hit Wonders.


<p>---</p> <p>---</p>
View Full Profile

Find More Recipes