About this recipe:A delicious and nutritious spinach soup. Sauteed mushrooms are simmered with sherry, chicken stock, milk and spinach, before being garnished with prawns and served.
4 tablespoons plain flour
225g fresh mushrooms, sliced
125ml dry sherry
415ml chicken stock
1 litre milk
2 bunches fresh spinach, cleaned and chopped
4 spring onions, chopped
1/2 teaspoon ground nutmeg
salt and pepper to taste
225g cooked small prawns
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Method Prep:20min › Cook:25min › Ready in:45min
Melt butter in a large saucepan over medium heat. Whisk in flour and cook until the mixture turns a darker yellow colour, about 5 minutes. Stir in the mushrooms and cook for 2 minutes.
Whisk in the sherry, chicken stock and milk, then add the spinach, spring onions, nutmeg, salt and pepper. Bring to the boil over high heat, whisking constantly, then reduce heat to medium low and simmer until the spinach is tender, 15 to 20 minutes. Garnish with prawns to serve.