Spinach and Mushroom Soup

    45 min

    A delicious and nutritious spinach soup. Sauteed mushrooms are simmered with sherry, chicken stock, milk and spinach, before being garnished with prawns and served.

    36 people made this

    Serves: 6 

    • 50g butter
    • 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

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. 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.
    2. 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.

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    Reviews in English (17)


    Very good and very easy. Make sure you chop up the spinach. I got lazy and didn't. You know you can't get a whole cooked leaf of spinach on a teaspoon? My wife made me wear a lobster bib.  -  02 Dec 2008  (Review from Allrecipes US | Canada)


    Fabulous flavour, I added more mushrooms and some noodles.So quick and easy to make and good enough to impress anyone!  -  27 Feb 2008  (Review from Allrecipes US | Canada)


    This has very good flavor. Its a comfort soup. I followed the recipe to the "T".. Its yummy. I know I will have leftovers as I could only get my son to try it. So for leftovers I have already decided I can add some pasta or rice, to give me another meal with this great tasting soup.. thank you ..  -  26 Feb 2008  (Review from Allrecipes US | Canada)