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Mushroom Soup with Spinach and White Wine

Yordanka KovachevaYordanka Kovacheva
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Katerina Toptsidi
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Katerina Toptsidi
Mushroom Soup with Spinach and White Wine
Image: Yordanka Kovacheva
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10/06/2022
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Preparation
15 min.
Cooking
30 min.
Тotal
45 min.
Servings
3
"A quick and very tasty Mushroom Soup with Spinach and White Wine"

Ingredients

  • button mushrooms - 7 oz (200 g)
  • onions - 1/2 pc.
  • garlic - 2 cloves
  • spinach - 3 handfuls, just the leaves, cleaned
  • rice - 2.8 oz (80 g)
  • white wine - 2/5 cup (100 ml) or rose
  • olive oil - 2 2/3 tbsp (40 ml)
  • butter - 1.1 oz (30 g)
  • salt - to taste
  • parsley - to sprinkle on top
  • lemon juice - freshly squeezed from 1 lemon
  • broth - 4 cups (1 l) homemade, or 1 & 1/2 stock cubes
measures

How to cook

Prepare the vegetables by peeling the onion and garlic (you can use spring onions and garlic, if in season).

Clean and slice the mushrooms, chop the spinach leaves finely.

Heat the oil in a pot and saute the onion and garlic for 4-5 minutes, then add the mushrooms and cook for a few minutes.

Add the rice, stir for a couple of minutes. Pour in the wine and stir again to help the alcohol evaporate and the rice to release the starch, in order to achieve a creamy consistency.

Chose arborio, or other rice used for risotto, since they are starchy, but do not overcook.

Add the broth, or warm water and stock cubes.

Bring to a boil and toss in the spinach, season with salt, cover with a lid and simmer for about 15 minutes.

We prefer a tick consistency, yet you can add more broth, or water if you wish.

Serve this delicious Spinach and Mushroom Soup in bowls with finely chopped fresh parsley and lemon juice.

Serve instantly, since the rice tends to absorb the liquid if it cools down.

Enjoy your meal!

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