Spinach mushroom cheddar soup
Spinach mushroom cheddar soup

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

Spinach mushroom cheddar soup is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Spinach mushroom cheddar soup is something which 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.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook spinach mushroom cheddar soup using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Spinach mushroom cheddar soup:
  1. Get 1 tbspn extra virgin olive oil
  2. Get 500 g Swiss brown mushrooms, sliced
  3. Take 2 cloves garlic, crushed
  4. Prepare 300 gms potatoes sliced thin
  5. Take 500 ml vegetable/chicken stock
  6. Make ready 500 ml plain milk
  7. Make ready 150 gms baby spinach
  8. Get 80 ml light cooking cream, thickened
  9. Make ready 5 gms black pepper powder
  10. Take 50 gms shredded cheddar cheese
  11. Prepare to taste Salt

It uses cheddar, butter, rice, spinach, mushroom soup. Spinach and mushrooms are nicely flavored with vegan cheddar-style cheese in these delectable wraps. Creamy Tortellini Soup with Sausage and Spinach. Pressure Cooker Saag Tofu (Indian Spinach and Tofu).

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.

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