Spinach mushroom cheddar soup

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, spinach mushroom cheddar soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Spinach mushroom cheddar soup is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Spinach mushroom cheddar soup is something that I have loved my entire life.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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. Take 1 tbspn extra virgin olive oil
  2. Take 500 g Swiss brown mushrooms, sliced
  3. Make ready 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. Get 80 ml light cooking cream, thickened
  9. Take 5 gms black pepper powder
  10. Get 50 gms shredded cheddar cheese
  11. Get to taste Salt

It's deliciously creamy, and it's green so you know it's packed with healthiness. Spinach mushroom cheddar soup recipe: Try this Spinach mushroom cheddar soup recipe, or contribute your own. Make a marvellous mushy soup your goal this week with this simple recipe. Make a marvellous mushy soup your goal this week with this simple.

Instructions 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.

Make a marvellous mushy soup your goal this week with this simple recipe. Make a marvellous mushy soup your goal this week with this simple. Satisfying Mushroom Spinach Soup with Middle Eastern Spices. We tend to enjoy the textures of the shrooms, shallots and last minute we toss in rinsed and patted dry baby spinach. Serve with cheddar biscuits for a hearty satisfying meal.

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