Easy To Make Portabella Mushroom & Spinach Veggie Soup
With the temperatures dropping there is nothing better than our easy to make Portabella Mushroom & Spinach Veggie Soup to come home to on a cold winter night.
With the hectic days and even busier weekends, I am always looking for a way to feed my hungry hoard with something delicious, filling and healthy and with our family, this is a meal in itself which hits the spot.
Add a simple salad, french bread or breadsticks or crackers and your family will be thanking you and begging you for more. I make it in double batches and freeze it to keep on hand. It’s the perfect soup for the winter months that are right around the corner or the brisk fall nights right now. Let’s get cooking:
Ingredients:
2 Tablespoons extra virgin olive oil
1 Large carrot
2 medium celery stalks, including leaves
1 medium yellow onion
4 medium garlic cloves
10oz package baby Portabella mushrooms
½ teaspoon salt
1 teaspoon ground black pepper
5oz package baby spinach (prewashed, if not, wash first)
5 chicken bouillon cubes
10 C. water
Directions:
Wash carrot, celery, and mushrooms.
Slice carrot in half, then cut those in half and chop into small pieces.
Slice celery in half and chop into small pieces.
Peel the onion and cut off the top and bottom. Chop into small pieces.
Slice mushrooms into thin slices. If you have any large mushrooms, cut in half first, then slice.
Heat the oil in a large pot over medium heat.
Add onion, carrot, and celery.
Cook for 3 minutes, stirring frequently.
Push veggies to the side and add garlic.
Cook for another 2 minutes, stirring frequently.
Add mushrooms and stir.
Add salt and pepper.
Cook for another minute.
Add water and bouillon cubes.
Cook for 8 minutes, stirring occasionally.
Add spinach and stir.
Cook for 3 minutes.
Tips/Tricks:
Although bouillon directions say to add 1 cube per cup, I find it salty so I cut it in half. Feel free to adjust to your taste.
Add cream to make a creamy soup.
Use vegetable broth to make it vegetarian/vegan.
Now the only question is, what will you serve with your Portabella Mushroom & Spinach Veggie Soup when you make it for your family?
