Creamy Mushroom and Spinach Soup

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Prep time: 15 minutes, Cook time: 40-45 minutes, Servings: 6 cups

INGREDIENTS

  • 2 tablespoons (28 grams) butter
  • 6 ounces (170 grams - or more, if you LOVE mushrooms) mushrooms, sliced
  • 1/2 onion, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/4 cup flour
  • 6 cups chicken/vegetable stock
  • 6 ounces (170 grams) of your favorite pasta (spaghetti, macaroni, ravioli, tagliatelle, penne, etc).
  • 1/2 cup grated Parmesan cheese
  • 8 ounces (225 grams) spinach, chopped
  • 2 cups sun-dried tomatoes, whole or chopped
  • 1/4 to1/2 cup cream

STEPS

  1. Heat up a pan to medium temperature and melt the butter. Add the onion and mushrooms, until both are soft and have lost their liquid and evaporated.
  2. Add the thyme, paprika and flour and mix. Cook until the flour starts to get a light brown color.
  3. Add 1/2 cup of stock to de-glaze the pan.
  4. Add the rest of the stock and pasta. Bring to a boil, reduce the heat and simmer until the pasta is soft (the time depends on the pasta).
  5. Add the Parmesan, spinach and sun-dried tomatoes.
  6. Add the cream and mix well.
  7. Serve warm in a bowl and garnish with fresh herbs and sun dried tomatoes.

NOTES

For extra flavor add your favorite cheese. Incorporate into the soup after adding and mixing the cream. Add about 2-3 tablespoons, so the consistency is not too thick. You can add extra veggies, for example fresh tomatoes or carrots. For a non-vegetarian dish, add some shredded chicken (1 cup).

You can find Kimberly on Instagram at: shelivesfortravelandfood