Name: Cheddar Mushroom Spinach Soup recipe by Runa Ganguly at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 2 tbsp extra virgin olive oil; 500 g Swiss brown mushrooms, sliced; 2 cloves garlic, crushed; 300 gms potatoes, finely chopped; 500 ml vegetable stock; 500 ml plain milk; 150 gms fresh baby spinach leaves; 80 ml light cooking cream; 1 tbsp freshly ground black pepper; 50 gms shredded cheddar cheese; Salt to taste

ABOUT Cheddar Mushroom Spinach Soup RECIPE

Make a marvellous mushy soup your goal this week with this simple recipe. It's deliciously creamy, and it's green so you know it's packed with healthiness.

Ingredients Serving: 6

2 tbsp extra virgin olive oil
500 g Swiss brown mushrooms, sliced
2 cloves garlic, crushed
300 gms potatoes, finely chopped
500 ml vegetable stock
500 ml plain milk
150 gms fresh baby spinach leaves
80 ml light cooking cream
1 tbsp freshly ground black pepper
50 gms shredded cheddar cheese
Salt to taste

Instructions

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
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 potatoes are very tender.
Stir in the spinach leaves. Set the soup aside for 10 minutes to cool slightly.
Blend mixture until mushrooms and spinach to form smooth puree
Return soup to the pan and stir in the cream and cheese. Cook over low heat until warmed through.
Divide soup between serving bowls. Spoon a little of the reserved mushrooms on top of each bowl and sprinkle with pepper.
Serve hot with any bread of your choice

Similar Recipes