Mushrooms Spinach Soup
A rich meal full of delicious spices with sliced onions and parmesan cheese; enjoy preparing the Mushrooms-Spinach Soup for you and your family.
1 pack of Goody Elbow
1 can of Goody Mushrooms Pieces and Stems
2 Tbsps Vegetable Oil
1 medium Onion, diced
2 Garlic Cloves, minced
1 tsp Thyme Leaves, minced
¼ cup of All-Purpose Flour
½ cup of Lemon Juice
3 Goody Chicken Stock Cubes, dissolved in 6 cups of Water
½ cup of Parmesan Cheese, grated
1 cup of Spinach Leaves, coarsely minced
1 Velor Canned Cream Plain
Salt and Black Pepper to taste
- In a deep skillet, heat the oil over medium heat, then add the mushrooms and onion pieces, leave them over the heat for 10 – 15 minutes until the mushroom juices come out and evaporate.Add the garlic, thyme and flour; stirring constantly for 2 – 3 minutes or until the flour turns golden. Add the lemon juice, stock and pasta to the mixture; leave them until they boil for 15 minutes. Afterwards, lower the heat and let the ingredients simmer for 10 minutes or until the pasta becomes tender.Add the parmesan cheese and leave it until it melts, then add the spinach and leave it until it wilts, and finally add the salt and black pepper. Take the skillet off the heat and pour the soup in a serving bowl, then serve hot.You can garnish with parsley and parmesan cheese.