Hearty Spinach & Mushroom Soup

This creamy spinach and mushroom soup gets its richness from a double cheese finish: nonfat cream cheese and reduced-fat Swiss cheese melted into a flour-thickened broth base. It tastes indulgent but uses skim milk and lighter cheeses, so the calorie count stays reasonable.

The vegetables get a head start in butter before the liquid goes in. Three minutes of sauteing the mushrooms, shredded carrot, and onion builds a savory base and drives off some moisture so the mushrooms brown slightly instead of just steaming. That browning adds flavor you won’t get from dumping everything in cold.

Whisking the flour into the milk before adding it to the pot prevents lumps. This slurry thickens the soup evenly as it heats, giving you a velvety body without a heavy roux. Stir constantly once it goes in so it thickens smoothly, then drop the heat and let the cheeses melt in gently.

Kitchen Tips

• Squeeze the thawed spinach as dry as possible. Excess water thins the soup and makes it watery
• Cut the cream cheese into small pieces so it melts quickly and evenly
• A pinch of nutmeg is traditional with spinach and cream-based soups. It adds warmth without being detectable as a distinct flavor
• Serve immediately. Cheese soups thicken and can separate if reheated too aggressively

Variations

• Use baby spinach instead of frozen for a brighter, fresher flavor. Add it at the end and let it wilt
• Swap Swiss for Gruyere for a nuttier, more complex cheese flavor
• Add a diced potato to the saute for a chunkier, more filling soup