A delightful and creamy spinach and mushroom soup, perfect for a cozy meal.
Cook the spinach in boiling water until wilted, then drain and chop it finely.
Squeeze out excess water from the spinach to avoid a watery soup.
In a saucepan, sauté the mushrooms and scallions in butter until tender.
Cook over medium heat to prevent burning the butter.
Sprinkle the flour over the vegetables and stir well to coat.
This step helps to thicken the soup.
Gradually pour in the chicken broth while stirring to combine.
Pour slowly to avoid lumps.
Add the milk and cook over low heat until the mixture thickens.
Stir continuously to prevent the milk from curdling.
Stir in the Swiss cheese, cream cheese, salt, nutmeg, and pepper until the cheeses melt.
Ensure the cheeses are fully melted for a smooth soup.
Mix in the cooked spinach and heat through.
Stir gently to keep the spinach intact.
Serve the soup warm, garnished with a sprinkle of nutmeg or a dollop of cream.
Serve with a side of crusty bread for a complete meal.
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