Description
A fast, deeply savory soup built on browned mushrooms, garlic, and real parmesan — ready in under 20 minutes and packed with more flavor than its short ingredient list lets on.
Ingredients
Scale
- 2 tablespoons olive oil
- 16 ounces sliced baby bella mushrooms
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups fresh baby spinach
- 1/2 cup grated parmesan cheese
Instructions
- Set a pot over medium-high heat and warm the olive oil until it moves easily across the bottom of the pan and starts to shimmer.
- Add the sliced mushrooms to the hot oil. Let them sit undisturbed for a minute or two so they start to brown, then stir occasionally as they cook. They’ll first release a good amount of liquid — keep cooking past that point, stirring every so often, until the liquid has cooked away and the mushroom edges turn a deep golden-brown. This stage takes patience, but it’s where nearly all the flavor in this soup comes from.
- Add the minced garlic directly into the pot with the mushrooms. Stir constantly for about 30 seconds — just long enough for it to turn fragrant. Keep a close eye on it, since garlic can go from perfectly cooked to bitter and burnt in a matter of seconds.
- Pour the chicken broth into the pot, scraping up any browned bits stuck to the bottom as you stir — those bits carry a lot of flavor. Raise the heat and bring the mixture to a full boil, then immediately lower the heat and let it simmer gently for about 5 minutes to let the flavors come together.
- Add the fresh baby spinach and the grated parmesan cheese to the simmering pot at the same time. Stir well so the spinach begins wilting evenly and the cheese starts melting into the broth rather than clumping.
- Keep the soup at a gentle simmer for about 2 more minutes, stirring occasionally, until the spinach has fully wilted down and the parmesan has completely melted, leaving the broth slightly thickened and glossy. Taste and adjust seasoning if needed, then serve immediately while hot.
- Category: Dinner