Gourmet Spinach Soup

Sunday, November 15, 2009


  • 5  T     Butter, sweet 
  • 1/4  lb     Mushrooms, fresh; washed, dried, trimmed & diced      
  • 1       Scallion; chopped 
  • 5  T     Flour, all-purpose
  • 2  c     Chicken broth      
  • 2  c     Milk      
  • 1/2  ts     Salt; (opt)      
  • Pepper, black      
  • Nutmeg, ground; (opt)      
  • 1/4  lb     Cream cheese; softened & cut into cubes      
  • 1  c     Swiss cheese; grated      
  • 3/4  lb     Spinach, fresh      

  1. Wash spinach; trim, cook, and chop.
  2. Melt the butter in a large saucepan. In it slowly saute the mushrooms and scallion until tender. Add flour and stir just until flour is cooked, a couple of minutes.
  3. Whisk in first chicken broth and then milk, stirring until thickened. Add salt if desired, pepper, nutmeg if desired, cream cheese and Swiss cheese; stir until melted. Then stir in spinach. Heat and stir very gently.
  4. Season to taste. Serve hot.