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Mushroom Spinach Soup

Ready in just 30 minutes, mushroom spinach soup combines garlic, onions, and herbs with earthy mushrooms and wilted spinach contrasted with crunchy croutons.
Course Main Course, Soup
Cuisine American, Meatless Monday, Vegetarian
Keyword mushroom, soup, spinach
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 258kcal
Author David & Debbie Spivey


  • 4 tablespoons unsalted butter (½ stick)
  • ½ cup onion diced
  • 16 ounces mushrooms sliced (baby bella)
  • 1 tablespoon garlic minced
  • 1 teaspoons dried thyme
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk or Half and Half
  • 2 cups vegetable broth
  • 3 cups baby spinach
  • kosher salt and fresh cracked black pepper to taste
  • ½ cup croutons


  • Melt the butter in a large pot over medium-high heat. When the butter begins to foam, add the onions, mushrooms, garlic, and a pinch of salt. Saute for 5 minutes, stirring often.
  • Sprinkle in the flour, coating the mushroom mixture. Cook for 1 minute, while stirring constantly. The flour may start to stick to the bottom of the pot, so be careful not to scorch it.
  • Gradually stir in the broth, scraping up the bits from the bottom of the pot. Pour in the milk and bring to a boil over high heat. Reduce the heat to simmer for 8 to 10 minutes, stirring occasionally.
  • Stir in the spinach until wilted.
  • To serve, divide the soup among 4 bowls and top with croutons.


Whole milk or half and half work best for extra creaminess. Skim or low-fat milk does not work well and causes the soup to be too thin. 


Calories: 258kcal | Carbohydrates: 21g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 575mg | Potassium: 676mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2910IU | Vitamin C: 10.8mg | Calcium: 183mg | Iron: 1.9mg
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