Spinach mushroom cheddar soup
Spinach mushroom cheddar soup

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, spinach mushroom cheddar soup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Spinach mushroom cheddar soup is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Spinach mushroom cheddar soup is something which I have loved my whole life. They’re fine and they look wonderful.

Try this Spinach mushroom cheddar soup recipe, or contribute your own. Transfer the soup to a food processor. Cover and blend until mushrooms and spinach are finely chopped and the soup is blended.

To get started with this particular recipe, we must first prepare a few ingredients. You can have spinach mushroom cheddar soup using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Spinach mushroom cheddar soup:
  1. Prepare 1 tbspn extra virgin olive oil
  2. Prepare 500 g Swiss brown mushrooms, sliced
  3. Get 2 cloves garlic, crushed
  4. Get 300 gms potatoes sliced thin
  5. Prepare 500 ml vegetable/chicken stock
  6. Take 500 ml plain milk
  7. Make ready 150 gms baby spinach
  8. Make ready 80 ml light cooking cream, thickened
  9. Take 5 gms black pepper powder
  10. Prepare 50 gms shredded cheddar cheese
  11. Make ready to taste Salt

This stuff is creamy, flavorful and delicious, and we Share Tweet Pin. Spinach and mushrooms are nicely flavored with vegan cheddar-style cheese in these delectable wraps. Chicken Spinach Cream Of Mushroom Soup Recipes. Fresh spinach and mushrooms are well flavored with cheddar cheese in these great-tasting wraps.

Steps to make Spinach mushroom cheddar soup:
  1. 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 (if you like, they are to place on top of the soup at the end).
  2. 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 potato is every tender. Stir in the spinach leaves. Set the soup aside for 10 minutes to cool slightly.
  3. Transfer the soup to a food processor. Cover and blend until mushrooms and spinach are finely chopped and the soup is blended. Return to the pan and stir in the cream and cheese. Stir over low heat until warmed through.(You may choose to reserve some creme to garnish)
  4. Divide the soup between serving bowls. Spoon a little of the reserved mushrooms on top of each bowl and sprinkle with spring onions, layer remaining creme. Serve with the bread.

Purchase baby spinachwhich needs no stemmingif available to Divide mushroom-spinach mixture among wraps, spooning down center of each. Sprinkle with cheese and add some salsa if desired. A very rich and flavorful mushroom soup that highlights the mushrooms. Use any kind of mushrooms you can find from the exotic Enoki and Portabella (as pictured) to the readily available common white Spinach-Mushroom Soup Spinach-Mushroom Soup Spinach-Mushroom Soup. This creamy spinach gnocchi soup with parmesan cheese and mushrooms is easy to make and comforting.

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