Spinach soup with mushrooms and shrimps

Name: Spinach soup with mushrooms and shrimps
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Mushrooms; 1 TABLESPOON Oil; 500 g deep-frozen creamed spinach; 250 ml Milk; 100 ml Vegetable broth (instant); 1 package (500 g) frozen shrimps in sauce; 1 package (150 g) Mozzarella balls; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Chili Flakes; 8 Wholemeal crisps

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Mushrooms
1 TABLESPOON Oil
500 g deep-frozen creamed spinach
250 ml Milk
100 ml Vegetable broth (instant)
1 package (500 g) frozen shrimps in sauce
1 package (150 g) Mozzarella balls
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Chili Flakes
8 Wholemeal crisps

Directions

1
Clean the mushrooms, wash and halve them. Heat oil in a pan. Fry the mushrooms for 3-5 minutes until golden brown. In the meantime, put spinach, milk and stock in a pot and bring to the boil over medium heat, stirring occasionally. Remove mushrooms from the pan. Add shrimps and 2 tablespoons of water to the pan and cook over medium heat.
2
Drain the mozzarella balls and cut them in half. As soon as the soup is boiling, add the mushrooms, prawns and sauce to the soup and possibly season with salt, pepper and a little nutmeg. Arrange the soup on plates. Add mozzarella balls. Garnish with chili flakes. Serve with wholemeal crissini