Creamy Mushroom and Spinach Soup with Cheddar

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Mushrooms

8 ounces, sliced (any variety, such as cremini or button)

Vegetable broth

4 cups

Fresh spinach

4 cups, packed

Heavy cream

1 cup

Salt

to taste

Black pepper

to taste

Cheddar cheese

1 cup, shredded (for topping)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 2-3 minutes.
2. Add the sliced mushrooms to the pot, cooking until they are golden brown and tender, approximately 5 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 10 minutes to allow the flavors to meld.
4. Stir in the fresh spinach, cooking until wilted, which should take about 2 minutes.
5. Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before carefully blending in batches.
6. Return the blended soup to the pot and stir in the heavy cream. Season with salt and pepper to taste, and simmer for an additional 5 minutes to heat through.
7. Serve the soup hot in bowls, topped generously with shredded cheddar cheese. For an extra touch, consider drizzling with a bit of olive oil or sprinkling with fresh herbs.