Measure out and prepare all the ingredients.

In a large pot, add the olive oil and heat over medium heat.

Add the diced yellow onion, stir, and let cook for 7-9 minutes.

Add in the mushrooms to the pot. Stir these with the onion and olive oil for about 4-5 minutes.

Add in the chicken stock and the defrosted spinach. Don't add the liquid from defrosting the spinach to the pot. Bring the soup to a boil then simmer for at least 10 minutes.

Remove from heat and stir in half of the heavy cream. Let the soup cool.

Pour the soup into a blender and blend until smooth.

Serve the spinach mushroom soup with the other half of the cream drizzled on top and parmesan cheese. Enjoy!