Cream of Mushroom Soup with Spinach & Spring Onions


I love soup.  I love eating it and I love making it.  I also enjoy creating my own recipes.

Robert washed and sliced up the mushrooms for me.  Good man!  Then ran out to a meeting.  The mushrooms needed to be consumed as they had been sitting a week in the fridge –  all 500 grams of them.  The spring onion also needed to be used.  The spinach was frozen.  We had the makings for a really nice, simple, but tasty soup.

This is not a thick soup.  I made mine thin.  However, you can make it as thick or as thin as you like depending on the amount of flour you use.


Mushrooms – 500 grams

Spinach, fresh or frozen.  (If fresh, sweat it in a pan just until it is limp.  If frozen, use the kind that comes in small cubed portions.  Iglo, Ja, Naturlich! & Hofer sell frozen spinach this way)  I used 3-4 cubes in my pot of soup last night.

1 bunch spring onions with green tops

2-3 cloves garlic

2 tbsp flour

Olive oil

375 ml. cream,  some milk, some water

Dash of white or rosé wine (optional)

Knorr chicken bouillon (1 or 2 depending on how much liquid you add to your soup)

Salt and pepper to taste


Brown the sliced mushrooms in batches in a teflon frying pan.  Browning them in smaller amounts keeps them from becoming mushy and gross and gives them a nice roasted brown color.  Put them aside.  Next, slice the spring onions, with a bit of the green tops.  But not too long.  They should still have some crunch in them.  Set them aside.  Finely dice the garlic, brown it as well.  Set aside.

Pour  & heat about 2 tablespoons olive oil in a largish pot.  Add the flour and heat till it has absorbed the oil and makes a kind of paste.  Add cream and stir so that no lumps appear.  Then add some milk and water .  The bouillon can go in next. Stir well. Now you have the broth.

Add the mushrooms, onions, and garlic.  Heat and stir.  Add the fresh spinach last.  If using frozen you can add the cubes with the mushrooms and let it heat up just until it is thawed.  You do not want to cook it until it turns that nasty olive-green color.

Let your soup come to a quick boil and remove from heat.  It is ready to serve and believe me it is delicious — at least it was last night.

Serves approximately 6 (Depending on how much liquid you decide to use).

Comments appreciated!

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