Creamy Mushroom & Spinach Soup
One of the reasons I started my blog was that I’d forgotten how I had made an amazing mushroom soup. So I wanted to record my recipes so it didn’t happen again!
I’ve always loved mushroom soup.
The only problem with mushroom soup is that it generally doesn’t include any green veggies.
I don’t feel right if I don’t get some greens with every meal.
But this version with spinach ticks all the boxes.
Creamy, earthy mushroomness, the good-for-you-greeness of spinach and the crunch of macadamia.
I’ve used leeks here but onions will work just as well.
Enough for: 2
Takes: 30 minutes
Net Carbs: 31g / serve
2 large leeks
500g (1lb) mushrooms, sliced
3 cups chicken or veg stock
250g (8oz) frozen spinach, defrosted
4-6 tablespoons double (heavy) cream
50g (2oz) roast macadamias or other nuts, chopped
1. Wash leeks and slice discarding the dark green tops but using the white and pale green stems.
2. Heat a medium saucepan on a medium heat. Add a good few tablespoons olive oil and the sliced leeks. Cook covered, stirring now and then for about 10 minutes or until leeks are soft but not browned. If they start to brown, add a splash of water and turn the heat down a little.
3. Add sliced mushrooms and stock and bring to the boil. Simmer rapidly with the lid off until the mushrooms are tender. About 15 minutes.
4. Remove soup from the heat and puree using your stick blender.
5. Return the pan to a medium high heat. Squeeze spinach dry and add to the pot with the cream. Stir well and allow to warm back to a simmer. Taste and season with salt and pepper as needed.
6. To serve divide hot soup between two bowls. Drizzle over a little extra virgin olive oil and a little swirl of cream. Finish with the nuts.
WINE MATCH: A big buttery Chardonnay.
Variations & Substitutions
pantry-friendly – mushroom + Leeks = 4 diced onions. Cream = 3T butter.
short on time – skip the leeks.
keto / ultra low carb – try this Tuscan Greens Soup instead.
dairy-free – replace cream with almond butter or use more extra virgin olive oil at the end.
more substantial (carb lovers) – crusty bread/bread rolls, cooked rice, cooked quinoa, or cooked short pasta added after pureeing.
more substantial (low carb) – more macadamias, more extra virgin olive oil, more mushrooms. Or serve with Almond Breads.
carnivore – add some cooked bacon or sausages.
Low FODMAP – Try this Tuscan Greens Soup instead.
different vegetables – leeks = onions. Spinach = any greens such as kale, collards, chard, silverbeet, mustard greens. If using fresh greens add sliced greens to the pot with the mushrooms so they have time to cook. Mushrooms = extra leeks, extra greens, broccoli, cauliflower, zucchini, eggplant.
different nuts – any roast nuts will work here. Macadamias add a lovely creaminess. My next pick would be walnuts or almonds.
nut-free – replace with a bigger drizzle of extra virgin olive oil. Or use croutons or pan fried chickpeas.
Waste Avoidance Strategy
leek – keeps in the fridge for weeks. Can be frozen.
mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.
chicken or vegetable stock – pantry for cubes or tetra packs or cans. Home made stock can be frozen.
frozen spinach – keep in the freezer.
cream – unopened cartons will generally keep in the fridge for 1-2 weeks. If you need to store for longer, just pop in the freezer in a sealed container.
roast macadamias or other nuts – keep them in the pantry.
Yes! Just cook as per the recipe but keep the nuts separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, bring back to a simmer and finish with the nuts.