Ingredients
1/4 cup butter, cubed1/2 pound sliced baby portobello mushrooms2 tablespoons finely chopped celery2 tablespoons finely chopped onion2 tablespoons all-purpose flour2-1/2 cups vegetable stock1 package (6 ounces) fresh baby spinach, chopped1-1/2 cups half-and-half cream1/2 cup sour cream1-1/2 teaspoons salt1/4 teaspoon pepper1 tablespoon minced fresh parsley
Preparation
In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.
