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No. 0042 Eastern European Members recipe

Cream of Mushroom Soup with Spinach and Rye Croutons

Button mushrooms are sauteed until deeply browned before they are simmered and blended, giving this pale soup an earthy, almost nutty depth. Crisp rye croutons and a few raw baby spinach leaves bring crunch and freshness on top. It makes a comforting starter on cold evenings or a light supper with a green salad.

4.2 from 152 cooks

Pale creamy mushroom soup topped with spinach leaves and rye croutons, mushrooms scattered nearby
Photo: Valeriia Harbuz on Pexels
Prep
15 min
Cook
35 min
Total
50 min
Serves
4
Level
Medium
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Method 6 steps

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