Byrdhouse Spinach Soup

Byrdhouse Spinach Soup
  • PREP TIME
    20 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    45 mins
  • SERVING
    6 People
  • VIEWS
    66

Indulge in a velvety embrace of earthy flavors with this refined spinach and mushroom soup, crowned with the refreshing touch of chilled shrimp. A symphony of textures and tastes awaits.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    21 g
  • Cholesterol
    108 mg
  • Fiber
    3 g
  • Protein
    19 g
  • Saturated Fat
    7 g
  • Sodium
    708 mg
  • Sugar
    9 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large saucepan or Dutch oven, melt the butter over medium heat. (1 minute)

02

Step

Whisk in the flour and cook, stirring constantly, until the mixture turns a light golden-brown color. This roux will give the soup its velvety texture. (5 minutes)

03

Step

Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to soften. (5 minutes)

04

Step

Whisk in the dry sherry, scraping up any browned bits from the bottom of the pan. Then, gradually whisk in the chicken broth and milk, ensuring there are no lumps. (2 minutes)

05

Step

Add the chopped spinach, green onions, nutmeg, salt, and pepper. Bring the soup to a gentle simmer over medium-low heat, stirring occasionally. (2 minutes)

06

Step

Reduce the heat to low and simmer gently until the spinach is tender and the flavors have melded together. (15-20 minutes)

07

Step

Ladle the soup into bowls and garnish each serving with chilled cooked shrimp.

For a richer flavor, consider using vegetable broth instead of chicken broth.
A splash of heavy cream at the end can add extra decadence.
If you prefer a smoother soup, use an immersion blender to partially or fully blend the soup before serving. Be careful not to over-blend, as this can make the soup gummy.
Freshly grated nutmeg is preferred for its superior aroma and flavor.
Adjust the amount of salt and pepper to your liking.
The soup can be made ahead of time and reheated gently over low heat. Add the shrimp just before serving.

Adrien Kris

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 22 Ratings)
Total Reviews: (6)
  • Anna Wilderman

    My kids even loved it! I pureed it completely to hide the spinach.

  • Tianna Schuster

    This soup was a huge hit! The sherry really elevates the flavor.

  • Hipolito Hintz

    The shrimp garnish makes it feel so fancy!

  • Sigurd Reynolds

    Easy to follow recipe and delicious results.

  • Hans Champlin

    I used frozen spinach (thawed and squeezed dry) and it worked great!

  • Andreanne Orn

    I added a squeeze of lemon juice at the end for brightness, and it was perfect.

LEAVE A REVIEW

Please Rate