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.
267.33 calories; 18.69 g protein; 21.18 g carbohydrates; 3.32 g dietary-fiber; 9.43 g sugars; 12.16 g fat; 7.17 g saturated-fat; 107.66 mg cholesterol; 11352.98 IU vitamin-a-iu; 5.88 mg niacin-equivalents; 0.38 mg vitamin-b6; 35.76 mg vitamin-c; 251.68 mcg folate; 330.11 mg calcium; 4.96 mg iron; 127.27 mg magnesium; 1111.35 mg potassium; 707.55 mg sodium; 0.24 mg thiamin; 109.44 calories-from-fat; 28 percent-of-calories-from-carbs; 37 percent-of-calories-from-fat; 25 percent-of-calories-from-protein; 22 percent-of-calories-from-sat-fat
This has very good flavor. Its a comfort soup. I followed the recipe to the "T".. Its yummy. I know I will have leftovers as I could only get my son to try it. So for leftovers I have already decided I can add some pasta or rice to give me another meal with this great tasting soup.. thank you..
I made this completely vegetarian using veggie rather than chicken broth and omitting the shrimp. Also I added minced garlic and used white onion instead of green as well as a couple Russet potatoes chopped up relatively small. The nutmeg really brings this recipe together. For extra-awesome taste try adding a slice of White American cheese during the simmer. Doing so turned this into my favorite soup ever and really brought it to a new level of deliciousness!
Wow we loved this! I used veg broth and subbed a mix of coconut milk and almond milk for milk and I used olive oil instead of butter. The flavor combo was just excellent. Easy to make too. I like it with lots of fresh-ground pepper. This is a new favorite!
Fabulous soup that can be a whole meal. I made alterations to make it gluten free by using a Gluten free cream soup mix I make and have at hand. The shrimp really are a touch of genius. Spinach and shellfish go so well together. Thank you for this soup that's towards the top if my soup repetoire.