Mushroom and Spinach Soup

This is a smooth mushroom-and-spinach soup built by cooking mushrooms until browned, softening onion and garlic, then simmering with stock and potato for body before blending with spinach, milk, and cream. The result is a light main-course soup with a deep mushroom base and a bright green finish.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 20 ml olive oil divided
• 150 g yellow onion small dice
• 3 g fine salt divided
• 12 g garlic minced
• 450 g cremini mushrooms sliced
• 10 ml olive oil divided
• 2 g fine salt divided
• 1 g black pepper freshly ground, divided
• 0.5 g dried thyme divided
• 20 g all-purpose flour optional, for light thickening
• 1000 ml vegetable stock low-sodium
• 180 g russet potato peeled and diced
• 120 g fresh spinach stems removed
• 240 ml whole milk
• 60 ml heavy cream
• 15 ml lemon juice freshly squeezed
• 4 g fine salt divided
• 1 g black pepper freshly ground, divided
• 0.5 g dried thyme divided
• 8 g fresh parsley chopped, for garnish

Instructions

1. Heat 20 ml of the olive oil in a large soup pot over medium heat. Add the onion and 3 g of the salt, then cook for 4 to 5 minutes, stirring, until the onion is translucent and starting to soften. The onion is translucent but not browned.
2. Add the garlic, mushrooms, remaining 10 ml olive oil, 2 g salt, 1 g black pepper, and 0.5 g dried thyme. Cook for 8 to 10 minutes, stirring often, until the mushrooms release their moisture and then brown at the edges. If using the flour, sprinkle it in now and cook for 1 minute, stirring constantly. The mushrooms are browned and the pan smells savory and concentrated.
3. Add the stock and potato, scraping up any browned bits. Bring to a simmer, then cook for 12 minutes, or until the potato is fully tender and crushes easily with a spoon. The potato pieces are completely soft.
4. Add the spinach and cook for 1 minute, just until wilted and bright green. Remove the pot from the heat. The spinach has collapsed into the broth and remains vivid green.
5. Blend the soup until smooth, either with an immersion blender in the pot or in batches in a countertop blender. Return it to low heat, then stir in the milk, cream, lemon juice, remaining 3 g salt, remaining 1 g black pepper, and remaining 0.5 g dried thyme. Warm for 2 to 3 minutes without boiling. The soup is smooth, steaming, and lightly thickened; it should not boil after the dairy is added.
6. Ladle into bowls and top with parsley if using. Serve immediately. The soup is evenly smooth and finished with a fresh herb garnish, if used.