Spinach and Mushroom Cream Soup with Minced Chicken

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It’s mushroom season in Finland. Street markets sell mainly Kantarelli and Suppilovahvero. If you go into the forest on your own, you can find a lot of mushrooms, including Herkkutatti and other tatti.

We don’t know much about mushrooms, but this year we learned how to identify Lampaankääpä. They are also very tasty. It has a strong flavor that somehow reminds me of shiitake or shimeji mushrooms.

Spinach and Mushroom Cream Soup with Minced Chicken

Enjoy mushrooms in this cream of spinach and mushrooms soup. You can use both fresh and frozen mushrooms for a better taste and texture.
Prep Time0 mins
Cook Time20 mins
KeywordMain
Servings2 people
INGREDIENTS
  • minced chicken 200 g
  • onion 150 g
  • mushrooms 150 g
  • spinach 150 g
  • olive oil 1 Tbsp
  • flour 3 Tbsp
  • milk 400 mL
  • chicken consomme 2 tsp
  • Ajinomoto 1 pinch
  • salt
EQUIPMENT
  • Electronic scales
  • Measuring spoon
  • Knife
  • Cutting board
  • Saucepan
  • silicone spatula
INSTRUCTIONS
Cooking
  • Thinly slice the onion.
  • Cut mushrooms into thin slices. If they are frozen, use them without thawing.
  • Boil spinach and chop into small pieces. Frozen spinach is fine also.
  • Add olive oil and onion to a frying pan and fry over high-medium heat. It is okay if it browns a little.
  • Turn the heat to medium and add the ground chicken in chunks. Cook for a while, then gently break up the meat into large chunks.
  • Add the mushrooms and spinach, cover and cook thoroughly.
  • Add the flour and mix thoroughly.
  • Immediately add 100 mL of milk and mix well. When the mixture comes to a boil, add another 100mL at a time, mixing well.
  • Add the seasoning and taste for seasoning.
NOTES
This time I used Lampaankääpä and Suppilovahvero.
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