Mushroom and Spinach Soup with Cheese

Ingredients

• Salt and pepper - To taste
• Cheddar cheese - 1 cup, shredded
• Heavy cream - 1/2 cup
• Fresh spinach - 4 cups
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Mushrooms - 8 ounces, sliced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the mushrooms, onion, and garlic. Sauté until the mushrooms are golden brown and the onion is translucent, about 5 minutes.
3. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
4. Add the fresh spinach and cook until wilted, about 2 minutes.
5. Using an immersion blender or a regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Simmer for an additional 5 minutes to heat through.
8. Serve the soup hot, topped with shredded cheddar cheese.