Byrdhouse Spinach Soup recipe

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Ingredients

¼ cup butter
¼ cup flour
1 (8 ounce) package sliced mushrooms
½ cup dry sherry
1 (14.5 ounce) can chicken broth
1 quart milk
2 bunches fresh spinach, cleaned and chopped
4 green onions, chopped
½ teaspoon ground nutmeg
salt and pepper to taste
8 ounces cooked small shrimp

Nutrition Info

267.3 calories
carbohydrate: 21.2 g
cholesterol: 107.7 mg
fat: 12.2 g
fiber: 3.3 g
protein: 18.7 g
saturatedFat: 7.2 g
servingSize: -
sodium: 707.5 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.

  2. Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a 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 shrimp to serve.

Recipe Yield

6 cups

Recipe Note

A rich and creamy spinach and mushroom soup, elegantly garnished with chilled shrimp.

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