I’m back again with some citrus. This time it’s in soup form – a fresh, bright soup with just enough cream to keep you cozy in these pre-spring months. So while your heart is pining for chirping birds and bright colors in the garden, your mind will thank you for staying inside and eating a warm food, filled with all kinds of goodness: spinach, and mushrooms, basil, and wild rice. And of course, the lovely lemon.

Lemon Mushroom Spinach Soup
adapted from the Blue Heron Coffeehouse

I’m 99% sure this recipe is a Blue Heron original – I had it misfiled in my recipe folder and am not totally positive. But almost positive. You can add 1 cup cooked diced or shredded chicken to this soup, but I prefer it as is. This soup is filling and a little goes a long way, but it not overly rich; it won’t sink in your stomach. It’s a lovely lunch accompanied by a salad. You can substitute vegetable stock for the chicken stock.

The text by Pablo Neruda is from his poem ‘Ode To A Lemon’. If you haven’t read any Neruda, I highly encourage you to pick up a book of his and check it out. He is wonderful. 

4 tablespoons butter
1/2 cup yellow onion, diced
8 ounces mushrooms, sliced
1 stalk of celery, diced
1 large carrot, diced
2 cloves of garlic, minced or pressed
5 cups chicken stock
1/4 cup fresh basil, chopped
1/2 teaspoon pepper
1/4 cup wild rice
5 ounces frozen spinach, thawed
6 ounces cream cheese, room temperature
1/8 cup fresh lemon juice

In a large stock pot, melt butter and saute onions, mushrooms, celery, and  carrots for 5-10 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in the stock, basil, pepper and wild rice. Bring to a boil and reduce heat to medium. Simmer for about 45 minutes, or until rice and vegetables are tender. Add spinach and cream cheese, and stir until cream cheese is fully combined and spinach is heated through. Turn off the heat, and add lemon juice; stir to incorporate. Add salt and pepper to taste.
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14 Responses to Lemon Mushroom Spinach Soup

  1. london bakes says:

    What a delicious looking soup – creamy but bright and fresh at the same time. Perfect for this time of year when you’re longing for spring.

  2. LOVE IT!!! Oh my goodness, I’m checking all the ingredients tonight and going to make this…asap! Beautiful photos honey! xo

  3. Love the Neruda…beautiful.
    The recipe reminds me of a classed up spinach dip. Definitely want to try!

  4. well doesn’t that just look decadent…

  5. A beautiful soup with its rich undertones and lemony brightness to sink a spoon into and Neruda’s ode pairs nicely too!

  6. So utterly beautiful. I’m tingling with anticipation. I must make this. Thanks Sarah! Pinning.

  7. Laura says:

    I love the sound of this soup combination. But that quote! I got goosebumps just reading that! Total reverence. Love. Thanks for this!

  8. Sacha says:

    I love the sound of this soup: rich and comforting but bright. The Neruda text is just lovely!

  9. Your photographs are so stunning. They have this kind of dusty finish that is really whimsical. And I know I would love this soup!

  10. rmdc says:

    YUM!!! How many servings does it make?

  11. Ooh. This soup looks scrumptious! My kind of recipe.

  12. Anonymous says:

    Been wanting to try this soup for a while & finally made it now, it is AMAZINGLY YUMMY!

  13. Dianac1177 says:

    I can not begin to thank you enough for this recipe! My family swore I had bought it at a restaurant, as they could not believe how delicious it was. It was surprisingly simple to make. I used light cream cheese and added 2 scallions. Goes to the top of my recipe book. Thanks again!

  14. laika says:

    This is so so yummy! I made it with dried funnel chanterelles and instead of stock, I used the liquid from soaking the mushrooms. It tastes fantastic! Even my boyfriend, who dislikes both spinach and mushrooms, liked it. 🙂 Thank you so much for the recipe!

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