Creamy Mushroom and Spinach Soup

This creamy mushroom and spinach soup is a perfect combination of flavors and textures. Made with fresh mushrooms, spinach, and a blend of aromatic spices, this soup is both tasty and nutritious. It's easy to prepare and makes for a comforting meal on a chilly day. This recipe is also vegetarian-friendly, making it a great option for those looking for a meatless meal. Serve with crusty bread or a side salad for a complete and satisfying lunch or dinner.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cups fresh spinach, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until they turn translucent and slightly browned.
2. Add the mushrooms to the pot and cook until they release their moisture and start to brown.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
4. Using an immersion blender or a regular blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream, spinach, thyme, and rosemary. Season with salt and pepper to taste.
6. Simmer the soup for another 5 minutes to allow the flavors to meld together.
7. Serve the creamy mushroom and spinach soup hot, garnished with a sprinkle of fresh herbs or a drizzle of olive oil.

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