Shorpa (creamy Mushroom And Spinach Soup)
Shorpa is a traditional Circassian creamy mushroom and spinach soup that is both hearty and comforting. This recipe combines earthy mushrooms with nutritious spinach in a creamy, flavorful broth, making it a perfect dish for a cozy night in.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups fresh spinach
- 1 cup heavy cream
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the mushrooms to the pot and cook until they release their liquid and start to brown.
- Pour in the vegetable broth and add the dried thyme, salt, and black pepper. Bring the soup to a simmer.
- Add the fresh spinach to the pot and cook until wilted.
- Stir in the heavy cream and let the soup simmer for a few more minutes until heated through.
- Adjust the seasoning to taste and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 15g
- Protein
- 8g
- Fat
- 10g
Supplies
Large pot Spatula Soup ladle
Tools
Cutting board Knife Soup bowls
Serving suggestions
Serve the shorpa with a side of crusty bread or a simple green salad for a complete meal.
Tips & tricks
For a richer flavor, you can use a mix of different mushroom varieties such as cremini, shiitake, and oyster mushrooms.
Cost
$12