How to make vegetarian spinach and mushroom soup

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There's nothing quite so warming and comforting as a bowl of homemade soup – and the recipe below is no different. A combination of verdant spinach and earthy mushrooms gives this soup tons of flavor. Perhaps best of all, however, it's super simple to throw together on a weeknight.
You're by no means obligated to purée this soup – it's tasty unblended, too. (Just make sure you use frozen chopped spinach.) But once you've seen the bright green color it takes on with a quick trip through the blender, you'll be convinced the extra step is worth it.
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If you're eating entirely plant-based food, feel free to sub the heavy cream for coconut milk or leave it out entirely.
Cooktop Cove
Vegetarian Spinach and Mushroom Soup
4
15 minutes
30 minutes
45 minutes
2 teaspoons olive oil
1 onion, diced
3 cloves garlic, minced
1 potato, peeled and diced
1 pound white button mushrooms, cleaned, stems trimmed and quartered
1 pound frozen spinach
4 cups vegetable broth
1/2 cup heavy cream
Salt and pepper, to taste
Heat the olive oil in a heavy-bottomed Dutch oven. Add the onion and season with salt. Cook, stirring occasionally, until slightly browned, about 10 to 12 minutes.
Add the garlic and cook until just fragrant, 1 minute, and add the potatoes, mushrooms, spinach and vegetable broth.
Bring to a simmer, and reduce the heat and cook, stirring occasionally, for about 20 minutes or until the potatoes are very tender.
Use an immersion blender to blend the soup.
Season to taste with salt and pepper, and add the cream while blending to emulsify it into the soup.
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