Creamy Cremini-Spinach Soup

This elegant twist on mushroom soup is a great option for parties, especially if you’re putting on a buffet. You can make it ahead, then warm and finish it on the day of the party.

—Susan Jordan, Denver, CO

Prep: 15 min. • Cook: 30 min. • Makes: 6 servings

• ¼ cup butter, cubed
• ½ lb. sliced baby portobello mushrooms
• 2 Tbsp. finely chopped celery
• 2 Tbsp. finely chopped onion
• 2 Tbsp. all-purpose flour
• 2 ½ cups vegetable stock
• 1 pkg. (6 oz.) fresh baby spinach, chopped
• 1 ½ cups half-and-half cream
• ½ cup sour cream
• 1 ½ tsp. salt
• ¼ tsp. pepper
• 1 Tbsp. minced fresh parsley

1. 1. In a large saucepan, heat butter over medium-high heat. Add the mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
2. 2. Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.

¾ cup: 219 cal., 18g fat (11g sat. fat), 55mg chol., 952mg sod., 8g carb. (4g sugars, 1g fiber), 5g pro.