A rich and creamy spinach and mushroom soup, elegantly garnished with chilled shrimp.
Ingredients
- butter: 0.25 cup
- flour: 0.25 cup
- mushrooms: 1 pack (8 ounce pack, sliced)
- dry sherry: 0.5 cup
- chicken broth: 1 can (14.5 ounce can)
- quart milk: 1 piece
- bunches fresh spinach, cleaned and: 2 piece (chopped)
- green onions: 4 piece (chopped)
- ground nutmeg: 0.5 tsp
- salt and pepper: (to taste)
- ounces cooked small shrimp: 8 piece
Metric Conversion
Stages of cooking
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Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
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Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.
