Best 2 Jeris Mushroom Spinach Soup Recipes

Indulge in the symphony of flavors with Jeris' Mushroom Spinach Soup, a culinary masterpiece that tantalizes the taste buds and warms the soul. This delightful soup is a harmonious blend of earthy mushrooms, vibrant spinach, and a rich, creamy broth. Experience the umami-rich essence of mushrooms sautéed to perfection, complemented by the delicate sweetness of spinach and a hint of garlic. Savor the velvety texture of the soup, carefully crafted with a touch of cream and a whisper of nutmeg, promising a comforting and satisfying meal. Elevate your culinary journey with three additional soup recipes featured in this article: embark on a Thai adventure with Tom Yum Soup, a spicy and sour symphony of flavors; relish the classic comfort of Chicken Noodle Soup, a timeless favorite that soothes the soul; and explore the depths of flavor in Minestrone Soup, a hearty Italian medley of vegetables and beans. Let your taste buds wander the world with this collection of exceptional soup recipes, sure to satisfy every palate.

Check out the recipes below so you can choose the best recipe for yourself!

JERI'S MUSHROOM SPINACH SOUP

Jeri's Mushroom Spinach Soup image

We lost a member of our community who was so special to so many people. Her name was Jeri Allen. She was very community spirited and involved in our local government but spoke to anyone she met just like she was a neighbor next door. She had submitted this recipe for a delicious light soup to our local Ruritan cookbook and a friend made it for lunch and I just had to have the recipe it is that delicious. You can even make most of this ahead of time if you are serving for a dinner party and finish it up the night of your event. I've put the notes into the directions.

Provided by HokiesMom

Categories Clear Soup

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup oil
1 medium onion, minced
2 garlic cloves, minced
3/4 lb white mushroom, sliced
6 ounces shiitake mushrooms, stemmed and sliced
1 teaspoon dried thyme
4 cups chicken broth
2 cups fresh spinach leaves, roughly chopped
1 tablespoon parsley, chopped
salt and pepper
1 cup half-and-half

Steps:

Heat oil in heavy large saucepan over medium-low heat and saute minced onion and garlic until onion is tender, about 6 minutes.
Increase heat to high and add all the mushrooms, thyme and saute until mushrooms release their liquid, about 5 minutes.
Add stock and bring to a boil.
Reduce heat and simmer 20 minutes. **(see note at end of directions).
Add spinach, parsley, salt and pepper and stir until spinach is wilted.
** At the point after simmering you can remove from heat and let cool down a bit and store in a sealed container to save to heat the next day. To finish, reheat the mixture to a simmer and then continue with the last step of adding the spinach, etc. Great idea when you have a party.

MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN

Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin image

This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices - cinnamon, coriander and cumin - gives it a deep, earthy richness. For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.

Provided by Melissa Clark

Categories soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

6 tablespoons unsalted butter or extra-virgin olive oil
1 1/4 pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
1/2 pound shallots, finely diced
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
Pinch ground allspice
2 1/2 teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces baby spinach
Fresh lime juice, to taste
Plain yogurt, for serving (optional)

Steps:

Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Use fresh mushrooms for the best flavor. If using dried mushrooms, be sure to rehydrate them properly before using.
Sauté the mushrooms until they are browned and fragrant. This will help to develop their flavor.
Use a good quality vegetable broth for the soup. A homemade broth will have the best flavor, but a store-bought broth can also be used.
Add a splash of dry white wine to the soup for a more complex flavor.
Season the soup to taste with salt and pepper.
Serve the soup immediately, garnished with fresh parsley or chives.

Conclusion:

Jeris' Mushroom Spinach Soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The soup is packed with flavor from the mushrooms, spinach, and garlic, and it is creamy and comforting. This soup is sure to be a hit with your family and friends.