Emma Wilson
Creamed spinach is a classic side dish that combines the earthy richness of spinach with a creamy, indulgent sauce, and using cream of mushroom soup as a base adds a savory depth that elevates the dish. This method simplifies the cooking process while ensuring a flavorful and comforting result, making it an ideal choice for both novice and experienced cooks. By incorporating cream of mushroom soup, you not only save time but also infuse the spinach with a umami-packed flavor profile that pairs perfectly with roasted meats, grilled fish, or even as a standalone vegetarian option. Whether you're preparing a holiday feast or a weeknight dinner, this approach to creamed spinach promises a creamy, satisfying texture and a harmonious blend of flavors that will delight your taste buds.
| Characteristics | Values |
|---|---|
| Main Ingredients | Fresh spinach, cream of mushroom soup, butter, milk, garlic, salt, pepper |
| Cooking Time | Approximately 20-25 minutes |
| Servings | 4-6 servings |
| Preparation Method | Sauté garlic, wilt spinach, mix with soup and milk, simmer until thickened |
| Texture | Creamy and smooth |
| Flavor Profile | Savory, earthy, and slightly mushroom-infused |
| Optional Additions | Grated cheese (e.g., Parmesan), nutmeg, onions |
| Serving Suggestions | As a side dish with steak, chicken, or fish |
| Storage | Refrigerate in airtight container for up to 3 days |
| Reheating Instructions | Reheat on stovetop over low heat or in microwave, stirring occasionally |
| Dietary Considerations | Not suitable for vegan or dairy-free diets |
| Difficulty Level | Easy, beginner-friendly |
| Equipment Needed | Large skillet or saucepan, stirring spoon |
| Key Tip | Avoid overcooking spinach to retain its vibrant green color |
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What You'll Learn
- Ingredients Needed: Cream of mushroom soup, spinach, butter, garlic, milk, salt, pepper, nutmeg
- Preparing Spinach: Blanch spinach, squeeze out excess water, chop finely for creamy texture
- Making Base: Sauté garlic in butter, add soup, milk, and seasonings for sauce
- Combining Ingredients: Mix cooked spinach into the soup mixture, simmer until heated through
- Serving Tips: Garnish with Parmesan, serve hot alongside steak, chicken, or as a side
Ingredients Needed: Cream of mushroom soup, spinach, butter, garlic, milk, salt, pepper, nutmeg
Cream of mushroom soup serves as the foundational element in this recipe, providing a rich, savory base that complements the spinach’s earthy flavor. Its creamy texture eliminates the need for a roux, streamlining the cooking process while ensuring a velvety consistency. Opt for a condensed version to control the thickness, diluting it with milk to achieve the desired creaminess. This ingredient not only simplifies the dish but also adds umami depth, making it a practical and flavorful choice for creamed spinach.
Spinach, the star vegetable, requires careful handling to avoid a watery or overcooked result. Fresh spinach is ideal, but if using frozen, thaw and squeeze out excess moisture to prevent dilution. Sauté it briefly in butter until wilted, which takes about 2–3 minutes, to preserve its vibrant color and tender texture. Overcooking can lead to a mushy consistency, so timing is critical. The spinach should retain its structure while absorbing the creamy sauce without becoming soggy.
Butter and garlic form the aromatic backbone of the dish, adding richness and depth. Use 2–3 cloves of minced garlic, sautéed in 2 tablespoons of butter over medium heat until fragrant but not browned, to avoid bitterness. This step infuses the fat with garlic flavor, creating a flavorful base for the spinach and soup mixture. Butter also enhances the overall mouthfeel, ensuring the dish feels indulgent without being heavy.
Milk acts as a balancing agent, tempering the concentrated flavor of the cream of mushroom soup while adjusting the sauce’s consistency. Start with ¼ cup of whole milk, adding more in small increments until the sauce coats the back of a spoon. Low-fat milk can be used, but it may yield a thinner texture. Stir it in gradually after combining the soup and spinach to prevent curdling and ensure a smooth integration.
Salt, pepper, and nutmeg are the final touches that elevate the dish from simple to sublime. Season sparingly at first, tasting as you go, since the cream of mushroom soup already contains sodium. A pinch of nutmeg adds warmth and complexity, enhancing the creamy profile without overpowering the spinach. Freshly ground pepper provides a subtle kick, rounding out the flavors. These seasonings should harmonize, not dominate, allowing the natural tastes of the ingredients to shine.
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Preparing Spinach: Blanch spinach, squeeze out excess water, chop finely for creamy texture
Blanching spinach is a critical step in achieving the silky, creamy texture that elevates creamed spinach from ordinary to exceptional. Submerge fresh spinach leaves in boiling water for 30 seconds, then immediately plunge them into ice water to halt cooking. This process not only preserves the vibrant green color but also softens the fibers, making the spinach easier to work with. Think of blanching as the foundation of your dish—skip it, and you risk a watery, stringy result that no amount of cream of mushroom soup can rescue.
Once blanched, the spinach must be thoroughly drained and squeezed to remove excess water. Use a clean kitchen towel or cheesecloth for this step, applying firm pressure to extract as much liquid as possible. Aim for a dry, almost crumbly texture; residual water will dilute the creaminess of your final dish. This step is particularly crucial when using cream of mushroom soup, as its thick consistency can only complement, not counteract, excess moisture.
Chopping the spinach finely is where the magic happens. After squeezing, pile the spinach on a cutting board and mince it until it resembles confetti. This fine texture ensures the spinach integrates seamlessly into the cream of mushroom soup base, creating a uniform, velvety consistency. Coarsely chopped spinach, by contrast, can leave unpleasant clumps, disrupting the smooth mouthfeel that defines a well-executed creamed spinach.
Consider this technique a balancing act: blanching softens, squeezing concentrates, and chopping refines. Each step builds on the last, transforming raw spinach into a component that enhances rather than competes with the cream of mushroom soup. For best results, use a 1:1 ratio of chopped spinach to soup, adjusting seasoning with nutmeg, garlic powder, or a pinch of cayenne to complement the earthy mushroom flavor. Master these preparatory steps, and your creamed spinach will be a testament to the power of technique in elevating humble ingredients.
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Making Base: Sauté garlic in butter, add soup, milk, and seasonings for sauce
The foundation of any great creamed spinach lies in its base, a harmonious blend of flavors that elevates the dish from mundane to magnificent. This is where the magic begins, and it starts with a simple yet transformative step: sautéing garlic in butter. This age-old technique not only infuses the dish with a rich, aromatic base but also unlocks the garlic’s natural sweetness, creating a depth of flavor that canned cream of mushroom soup alone cannot achieve. Think of it as priming a canvas before painting—essential for a masterpiece.
Once the garlic has softened and turned golden, the next step is to introduce the cream of mushroom soup, the star ingredient that provides both creaminess and umami. However, to avoid a thick, pasty texture, thin the soup with milk. A 1:1 ratio of soup to milk is a good starting point, but adjust based on desired consistency—more milk for a lighter sauce, less for a thicker one. This step is where the sauce begins to take shape, transforming from a concentrated soup into a silky, versatile base.
Seasonings are the unsung heroes of this process, turning a basic sauce into a flavor powerhouse. Start with a pinch of salt and pepper, but don’t stop there. A dash of nutmeg adds warmth and complexity, while a sprinkle of cayenne or red pepper flakes introduces a subtle heat that complements the spinach’s earthy notes. For a more indulgent twist, stir in a tablespoon of grated Parmesan or a splash of white wine to enhance the savory profile. The key is to taste as you go, ensuring the sauce is balanced before the spinach joins the party.
Practical tips can make this process even smoother. Use unsalted butter to control sodium levels, especially since cream of mushroom soup can be high in salt. If you’re short on time, microwave the milk for 20 seconds before adding it to the sauce to prevent curdling. For a smoother texture, blend the sauce briefly with an immersion blender after combining all ingredients. These small adjustments ensure your base is not just a backdrop but a standout element of the dish.
In essence, making the base for creamed spinach with cream of mushroom soup is a delicate dance of flavors and textures. By sautéing garlic in butter, thinning the soup with milk, and thoughtfully seasoning, you create a sauce that is both comforting and sophisticated. It’s a reminder that even the simplest steps, when executed with care, can yield extraordinary results. This base isn’t just a starting point—it’s the heart of the dish, setting the stage for the spinach to shine.
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Combining Ingredients: Mix cooked spinach into the soup mixture, simmer until heated through
The final step in transforming ordinary cream of mushroom soup into decadent creamed spinach lies in the careful integration of the two primary components. Combining cooked spinach with the soup mixture requires a delicate balance to ensure the dish achieves a harmonious texture and flavor profile. This stage is where the dish comes together, and attention to detail can elevate it from satisfactory to exceptional.
Technique and Timing: Begin by gently folding the cooked spinach into the warm soup mixture, ensuring even distribution without overmixing. The goal is to maintain the integrity of the spinach leaves while allowing them to absorb the creamy, savory essence of the soup. Simmering the combined ingredients over medium-low heat for 5–7 minutes is crucial. This timeframe allows the flavors to meld without overcooking the spinach, which can lead to a mushy texture and loss of vibrant green color. Stir occasionally to prevent sticking and promote even heating.
Texture and Consistency: The ideal creamed spinach should be smooth yet retain a slight bite from the spinach. To achieve this, avoid pressing or mashing the spinach during mixing. If the soup mixture appears too thick, gradually incorporate small amounts of milk or broth to reach the desired consistency. Conversely, if the mixture seems too thin, allow it to simmer uncovered for an additional 2–3 minutes to reduce and thicken naturally.
Flavor Enhancement: While the spinach and soup are simmering, consider adding finishing touches to enhance the dish. A pinch of freshly grated nutmeg can add warmth and depth, while a squeeze of lemon juice brightens the flavors. For a richer profile, stir in 1–2 tablespoons of grated Parmesan cheese during the last minute of simmering. These additions should complement, not overpower, the natural earthy taste of the spinach and the umami notes of the mushroom soup.
Practical Tips: To streamline the process, ensure the spinach is thoroughly drained before adding it to the soup to prevent dilution. If using frozen spinach, thaw and squeeze out excess moisture to maintain the dish’s creamy consistency. For a seamless presentation, use a slotted spoon to transfer the spinach into the soup, leaving behind any residual liquid. This step-by-step approach ensures that combining the ingredients results in a cohesive, restaurant-quality creamed spinach that pairs beautifully with roasted meats, grilled fish, or as a standalone side dish.
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Serving Tips: Garnish with Parmesan, serve hot alongside steak, chicken, or as a side
A sprinkle of Parmesan cheese transforms creamed spinach from a simple side into a dish that demands attention. The salty, umami-rich cheese complements the earthy spinach and creamy mushroom soup base, creating a flavor profile that’s both comforting and sophisticated. For optimal results, use freshly grated Parmesan rather than pre-shredded varieties, as it melts more smoothly and offers a sharper flavor. Aim for 1-2 tablespoons per serving, adjusting based on personal preference.
Serving creamed spinach hot is non-negotiable. The warmth enhances the creaminess of the dish and ensures the flavors meld together seamlessly. To maintain temperature, transfer the spinach to a pre-warmed serving dish or keep it in a low oven (200°F) for up to 15 minutes before serving. Pairing it with steak or chicken elevates both the protein and the side, as the richness of the creamed spinach balances the meat’s savoriness. For steak, consider a ribeye or filet mignon, while roasted or grilled chicken thighs work particularly well.
When serving as a standalone side, portion control is key. A ½ cup serving per person is sufficient, especially if accompanied by other dishes. For a lighter meal, pair it with crusty bread or garlic toast to soak up the creamy sauce. If catering to a crowd, double the recipe and keep it warm in a slow cooker set to low, stirring occasionally to prevent sticking.
Finally, presentation matters. Spoon the creamed spinach into a shallow bowl or on a plate, then garnish with Parmesan and a light dusting of black pepper for contrast. For a fancier touch, add a drizzle of olive oil or a sprinkle of fresh herbs like parsley or chives. This attention to detail turns a humble side dish into a memorable part of the meal, whether it’s a casual dinner or a formal gathering.
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Frequently asked questions
Yes, cream of mushroom soup can be used as a convenient base for creamed spinach, adding richness and flavor to the dish.
Use one 10.5-ounce can of cream of mushroom soup for every 10 ounces of fresh spinach or 16 ounces of frozen spinach.
You can thin the mixture with a splash of milk or cream if the soup is too thick, but it’s not always necessary.
Yes, sauté or wilt the spinach first to remove excess moisture, then mix it with the heated cream of mushroom soup.
Absolutely! Add minced garlic, grated nutmeg, shredded cheese, or chopped mushrooms for extra flavor and texture.
