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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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