Step-by-Step Guide to Make Favorite Creamy Mushroom Spinach Kielbasa Soup
Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Super Quick Homemade Creamy Mushroom Spinach Kielbasa Soup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Creamy Mushroom Spinach Kielbasa Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Mushroom Spinach Kielbasa Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must prepare a few components. You can cook Creamy Mushroom Spinach Kielbasa Soup using 9 ingredients and 3 steps. Here is how you can achieve that.
Ingredients and spices that need to be Take to make Creamy Mushroom Spinach Kielbasa Soup:
- 24 ounces Baby Bella Mushrooms
- 16 ounces Organic Spinach
- 2 - Quarts of Imagine Organic Low Sodium Chicken Broth
- 6 - Tablespoons Cabot unsalted Butter
- 12 ounces Leidys uncured smoked Kielbasa
- Pint Heavy Cream
- 1/4 cup Flour
- 1 - teaspoon Organic Basil
- 1 - teaspoon Organic Oregano
Steps to make Creamy Mushroom Spinach Kielbasa Soup
- Wash fresh mushrooms and slice into 1/4” pieces. Next tear fresh spinach into smaller pieces and wash in a spin colander to ensure removal of water. You will need to have two quarts of Organic chicken broth for this recipe.
- Take out the Leidys kielbasa out of the package and chop into quarters. Sauté mushrooms on low heat in six tablespoons of butter until the moisture is cooked out and they are browned giving off a very fragrant aroma. Then add your kielbasa to the pan.
- Add spinach, two cloves of minced garlic, 1 Teaspoon dried basil, 1 Teaspoon of dried organic oregano and two quarts of chicken broth to the pot. Turn up the heat to medium to boil. Simmer for ten minutes while this is at a simmer mix 1/4 cup of flour to a pint of heavy cream whisk until mixed. Add the cream mixture to the pot of hot broth stirring until mixed. Return to a boil for ten minutes and stir continuously. Return heat to low and simmer for another fifteen minutes.
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