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It can even be made ahead, then warmed and quickly finished on the day of your party. \u2014Susan Jordan, Denver, Colorado","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes."},{"@type":"HowToStep","text":"Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in half-and-half, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 219 calories","fatContent":"18g fat (11g saturated fat)","cholesterolContent":"55mg cholesterol","sodiumContent":"952mg sodium","carbohydrateContent":"8g carbohydrate (4g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tonick34"},"reviewBody":"
I had spinach and mushrooms I needed to use up. This was the perfect way to do so. I didn\u2019t have vegetable broth so I used beef which I think gave it a depth of flavor. I also added a little nutmeg. This was so easy, quick and delicious. Will definitely make again. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCactus"},"reviewBody":"I used chicken stock instead of vegetable, only because its what I had. This recipe was perfect. Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"86150","romance_copy_dek":"This spinach mushroom soup is the perfect accompaniment to any buffet. 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