Creamy Mushroom Spinach Kielbasa Soup

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, creamy mushroom spinach kielbasa soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Creamy Mushroom Spinach Kielbasa Soup is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Creamy Mushroom Spinach Kielbasa Soup is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook creamy mushroom spinach kielbasa soup using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Mushroom Spinach Kielbasa Soup:
  1. Prepare 24 ounces Baby Bella Mushrooms
  2. Prepare 16 ounces Organic Spinach
  3. Get 2 - Quarts of Imagine Organic Low Sodium Chicken Broth
  4. Take 6 - Tablespoons Cabot unsalted Butter
  5. Make ready 12 ounces Leidys uncured smoked Kielbasa
  6. Take Pint Heavy Cream
  7. Take 1⁄4 cup Flour
  8. Take 1 - teaspoon Organic Basil
  9. Take 1 - teaspoon Organic Oregano
Steps to make Creamy Mushroom Spinach Kielbasa Soup:
  1. Wash fresh mushrooms and slice into 1/4” pieces. Next tear fresh spinach into smaller pieces and wash in a spin colander to ensure removal of water. You will need to have two quarts of Organic chicken broth for this recipe.
  2. Take out the Leidys kielbasa out of the package and chop into quarters. Sauté mushrooms on low heat in six tablespoons of butter until the moisture is cooked out and they are browned giving off a very fragrant aroma. Then add your kielbasa to the pan.
  3. Add spinach, two cloves of minced garlic, 1 Teaspoon dried basil, 1 Teaspoon of dried organic oregano and two quarts of chicken broth to the pot. Turn up the heat to medium to boil. Simmer for ten minutes while this is at a simmer mix 1⁄4 cup of flour to a pint of heavy cream whisk until mixed. Add the cream mixture to the pot of hot broth stirring until mixed. Return to a boil for ten minutes and stir continuously. Return heat to low and simmer for another fifteen minutes.

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