Meatless Monday- Cream of Spinach Soup with Spinach and Feta Stuffed Mushrooms


A very exciting day as the 2015 Summer CSA has begun at Springdell!  Sarah and I look forward to picking up our first summer share box on Friday, in the meantime, we’ll continue to “Tell” about the pre-season sharebox that we’re enjoying as we patiently await the end of the week!

Spinach. It’s a versatile veggie available throughout most of the season.  It’s great raw or cooked, has a solid amount of protein, calcium, and vitamin C.  Popeye totally knew the score. 

Tonight I decided to try a simple cream of spinach soup.  In a saucepan, I started with warming 4 cups of homemade veggie broth from my chest freezer.  As it worked to a light boil, I put about 4 tablespoons of Amish Roll Butter into another saucepan before adding a chopped onion and 3 cloves of minced garlic.

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After stirring the onion for a few until it began to soften, I added in roughly 2 tablespoons of flour.  As I was quickly stirring things up, I began to slowly and carefully whisk in the broth to the onion/flour pan (aka making a roux.)  

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Next, in went my spinach!

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After about 15 minutes of simmering the spinach in the roux, I took things off the heat and added a healthy squeeze (about 2 teaspoons) of fresh lemon juice.  A quick and careful trip through the blender (an immersion blender would work, too- careful as the soup is obviously hot) and the soup was ready for a bit of heavy cream, salt and pepper to taste.

I put a few thin shavings of the West River Creamery Londonderry Cheese on top and watched it melt in.  This went great with a grilled cheese.  

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As an appetizer I whipped up some tiny stuffed mushrooms.  After cleaning the mushrooms, I removed and chopped the stems and then sautéd them in a pat of butter.  I also added a few handfuls of chopped spinach, a clove of minced garlic, a small onion and a dash of worcestershire sauce (this is optional, many of the available worcestershire sauces contain anchovies and hence aren’t vegetarian, so read those labels!) 

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After removing the pan from the heat, I mixed in some crumbled feta, which melted slightly against the warm veggie sauté.  The feta acted as a binder, holding the mixture in the mushrooms as I stuffed them.  These babies are ready for the oven!  

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375 for about 20 minutes and they were ready to enjoy!  They are not much to look at, but they are tasty!

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My fellow Springdellians, what do you do with your mushrooms and spinach?  We’d love to hear from you!  


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.

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