🥣 Mushroom Spinach Soup

Ingredients 🛒

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 10 oz (280 g) mushrooms, sliced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken or vegetable broth
• ⅓ cup heavy cream or ½ cup Greek yogurt
• 4 cups baby spinach
• ½ teaspoon dried thyme
• ¾ teaspoon sea salt
• ½ teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped dill

Instructions 👩‍🍳

1. Heat the olive oil in a pot over medium-high heat. Cook the onion 3 minutes. Add the mushrooms and cook 6–7 minutes, until browned.
2. Stir in the garlic and thyme for 30 seconds.
3. Pour in the broth, salt, and pepper. Simmer 6 minutes.
4. Lower the heat. Stir in the cream or yogurt and the lemon juice. Add the spinach and cook 1 minute, until wilted.
5. Taste and adjust salt. Ladle into bowls and finish with dill and black pepper.

Nutrition

Nutrient	Per serving (1/4)
Calories	170
Protein	6g
Net carbohydrates	7g
Total carbohydrates	9g
Fiber	2g
Total fat	13g
Sodium	520mg

Estimates based on mushrooms, spinach, olive oil, broth, and a modest cream finish. Exact numbers vary with how much cream you add.

Notes & Tips 💡

• Brown the mushrooms before the broth goes in. That is the flavor.
• Extra-virgin olive oil starts the pot so the soup stays Mediterranean.
• If you use yogurt, take the pot off the heat first so it does not split.
• A squeeze of lemon at the table keeps the broth from tasting heavy.
• This is best eaten the same night, while the spinach is still bright.