What grains work best in spinach mushroom soup?

Farro is the top choice for its nutty flavor and chewy texture that holds up well in soup. Barley and wheat berries are excellent alternatives that maintain their structure during cooking. Brown rice works well for a gluten-free option, while quinoa cooks faster and adds protein. Choose grains based on cooking time (longer for meal prep, shorter for quick dinners) and dietary needs.

Can I use frozen spinach in this soup?

Yes! Substitute with 10 ounces of frozen spinach, thawed and well-drained. Skip the roasting step for the frozen portion and simply stir it into the soup. The flavor will be slightly different but still delicious. For the best texture, add thawed spinach during the last 5 minutes of cooking.

Can I make this spinach mushroom soup vegan?

Absolutely. This soup is nearly vegan as written - simply omit the yogurt garnish or replace it with a plant-based alternative like coconut yogurt or cashew cream. All other ingredients in the base recipe are completely plant-based.

Can I add chicken to this spinach mushroom soup?

Yes! Add 1-2 cups of cooked, shredded chicken (rotisserie works great) during the last 10 minutes of cooking. For raw chicken, add diced breast or thigh meat after sautéing the vegetables and simmer until fully cooked, about 20 minutes, before adding the spinach.

Does this spinach mushroom soup freeze well?

This soup freezes excellently for up to 3 months. Cool completely, portion into freezer-safe containers, leaving room for expansion. For best results, freeze without the roasted garnishes and prepare those fresh when serving. When reheating, you may need to add additional broth as the grains continue to absorb liquid.

How thick should spinach mushroom soup be?

The ideal thickness is personal preference. This recipe creates a hearty, broth-forward soup with substantial ingredients. For thicker soup, use less broth initially or simmer uncovered longer. For thinner soup, add more broth. Remember that the soup will thicken considerably as it cools and the grains continue absorbing liquid.

Best Spinach Mushroom Soup Recipe: Hearty, Nutritious Comfort

Spinach Mushroom Soup

Print Recipe

A hearty, nutritious soup combining earthy mushrooms, fresh spinach, and whole grains for a complete meal.

Author: Chef Rina
Prep Time: 20
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 6 1x
Category: Soups
Cuisine: American

Ingredients

Scale

8 cups low-sodium vegetable broth, divided
1 cup whole grains (farro, barley, brown rice, or wheat berries), rinsed
12 ounces fresh shiitake mushrooms, torn into bite-size pieces
10 ounces fresh spinach, chopped
1 (15.5-ounce) can chickpeas, drained and rinsed
1 small yellow onion, thinly sliced
4 cloves garlic, thinly sliced
6 tablespoons olive oil, divided
1 tablespoon tomato paste
2 teaspoons apple cider vinegar
2 teaspoons kosher salt, or more to taste
1/4 teaspoon red pepper flakes, plus extra for serving
Freshly ground black pepper, to taste
Plain yogurt, optional for serving
Extra olive oil, for drizzling

Instructions

Prepare ingredients: Rinse grains; tear mushrooms into two portions; roughly chop spinach; thinly slice onion and garlic.
Heat 3 tablespoons olive oil in a large Dutch oven. Add grains and toast 3-4 minutes.
Add onion, garlic, and one-third of mushrooms with 1 teaspoon salt and pepper. Cook 6-8 minutes until softened.
Stir in tomato paste and red pepper flakes; cook 1 minute.
Add 1/2 cup broth, scraping up bottom bits. Add chickpeas, 1 teaspoon salt, black pepper, and 6 1/2 cups broth.
Bring to boil, then simmer 30-60 minutes until grains are tender.
Meanwhile, toss remaining mushrooms with 2 tablespoons olive oil, salt and pepper. Roast at 450°F for 10-12 minutes.
Toss half the spinach with 1 tablespoon oil and a pinch of salt. Add to one side of the mushroom tray and roast 5-7 minutes until crisp.
Stir remaining fresh spinach and apple cider vinegar into soup. Cook 2 minutes until wilted.
Taste and adjust salt if needed.
Serve topped with crispy roasted mushrooms and spinach, a drizzle of olive oil, black pepper, red pepper flakes, and optional yogurt.

Notes

Use any whole grain you prefer, adjusting cooking time accordingly. Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 6
Calories: 310 kcal
Sugar: 4g
Sodium: 580mg
Fat: 14g
Saturated Fat: 2g
Carbohydrates: 38g
Fiber: 7g
Protein: 12g

Keywords: spinach soup, mushroom soup, healthy soup, whole grain soup, vegetarian soup

Find it online: https://www.joyliciousrecipes.com/spinach-mushroom-soup/