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Total Time

Prep: 15 min. Cook: 30 min.

Makes

6 servings

Ingredients

1/4 cup butter, cubed

1/2 pound sliced baby portobello mushrooms

2 tablespoons finely chopped celery

2 tablespoons finely chopped onion

2 tablespoons all-purpose flour

2-1/2 cups vegetable stock

1 package (6 ounces) fresh baby spinach, chopped

1-1/2 cups half-and-half cream

1/2 cup sour cream

1-1/2 teaspoons salt

1/4 teaspoon pepper

1 tablespoon minced fresh parsley

Directions

In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir 4-6 minutes or until tender. Stir in flour until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.

Add spinach; cook and stir 2-4 minutes or until wilted. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.

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