Spinach mushroom cheddar soup
Spinach mushroom cheddar soup

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, spinach mushroom cheddar soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Spinach mushroom cheddar soup is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Spinach mushroom cheddar soup is something which I have loved my entire life. They are nice and they look wonderful.

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 particular recipe, we have to prepare a few components. You can have spinach mushroom cheddar soup using 11 ingredients and 4 steps. Here is how you can achieve that.

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. Prepare 2 cloves garlic, crushed
  4. Get 300 gms potatoes sliced thin
  5. Make ready 500 ml vegetable/chicken stock
  6. Make ready 500 ml plain milk
  7. Make ready 150 gms baby spinach
  8. Make ready 80 ml light cooking cream, thickened
  9. Prepare 5 gms black pepper powder
  10. Make ready 50 gms shredded cheddar cheese
  11. Get to taste Salt

Everything you need in one delicious pie dish! Press down on the spinach to get as much liquid out as possible. Add in an even layer on top of the pie crust. Sprinkle the remaining goat cheese and cheddar cheese on top.

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.

Add in an even layer on top of the pie crust. Sprinkle the remaining goat cheese and cheddar cheese on top. Cream of Mushroom Soup Scalloped PotatoesThe Hungry Bachelor. Fresh spinach and mushrooms are well flavored with cheddar cheese in these great-tasting wraps. Purchase baby spinachwhich needs no stemmingif available to Divide mushroom-spinach mixture among wraps, spooning down center of each.

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