Lunch

Creamy Mushroom & Spinach Soup with Boiled Eggs 


Keywords  → Creamy, Mushroom, Eggs  
Prep Time  → 5 mins
Cook Time → 15mins 

Total Time → 20 mins                                                                         

Servings   4
Author → Valerie

Ingredients:

4 Tbsp cooking oil
1 onion Bulb diced
400 g Swiss chard Spinach chopped 
250 g button mushroom
250 ml Pouring cream/ sour cream
100 ml Double thick cream
8 Boiled  Eggs 
Salt and Pepper to taste

Instructions:


1. Put a sauce pan on the stove on medium heat and add 4 tbsp of oil.
2. To the hot oil, add the chopped onions and mushrooms and stir until soft and slightly brown.
3. Add the chopped spinach to the pan and add a pinch of salt for seasoning.
4. Sweat a little while stirring the vegetables.
5. Once the spinach is wilted, add pepper and the creams and let it simmer for 5 minutes.
6. Keep checking and stirring the mixture until the vegetable cream soup has thickened you can remove from the heat and voila lunch is ready.
7. Serve with halved boiled eggs and toasted garlic bread.

Serving Suggestions: 

You can have the soup with crispy bacon, feta and bread.