Creamy Spinach Mushroom Soup
This spinach mushroom soup is the perfect accompaniment to any buffet. It can even be made ahead, then warmed and quickly finished on the day of your party. —Susan Jordan, Denver, Colorado
Ingredients
- 1/4 cup butter, cubed
- 1/2 pound sliced baby portobello mushrooms
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped onion
- 2 tablespoons all-purpose flour
- 2-1/2 cups vegetable stock
- 1 package (6 ounces) fresh baby spinach, chopped
- 1-1/2 cups half-and-half cream
- 1/2 cup sour cream
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh parsley
