Spinach mushroom cheddar soup
Spinach mushroom cheddar soup

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, spinach mushroom cheddar soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Spinach mushroom cheddar soup is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Spinach mushroom cheddar soup is something that I have loved my entire life.

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. Spoon a little of the reserved mushrooms on top of each bowl and sprinkle with pepper. In this video I'm showing you how to make heart-warming and delicious vegan ketogenic spinach soup with mushroom and healthy nuts.

To begin with this recipe, we have to prepare a few components. 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. Make ready 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. Take 500 ml vegetable/chicken stock
  6. Make ready 500 ml plain milk
  7. Prepare 150 gms baby spinach
  8. Prepare 80 ml light cooking cream, thickened
  9. Get 5 gms black pepper powder
  10. Make ready 50 gms shredded cheddar cheese
  11. Take to taste Salt

To serve, place each mushroom onto a small serving plate. Ham, cheddar, spinach, and cheese all baked into a buttery flaky pie crust? This had become not only one of our go-to leftover ham recipes , but also egg recipes! Cheese a bit overcooked - my bad / answered a text.

Steps 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.

This had become not only one of our go-to leftover ham recipes , but also egg recipes! Cheese a bit overcooked - my bad / answered a text. Which like the cheddar I added to my famous Cheddar Green Bean Casserole, was a glaring omission in the original. View top rated Chicken spinach mushroom soup recipes with ratings and reviews. Fresh spinach and mushrooms are well flavored with cheddar cheese in these great-tasting wraps.

So that’s going to wrap it up for this special food spinach mushroom cheddar soup recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!