Step 1

In a Dutch oven or large deep pot, heat the oil. Once hot, add the onion, mushrooms, and carrots. Cook until soft, about 5 minutes. Add the garlic and cook 30 seconds.

Step 2

Stir in the flour until everything is coated and a roux (paste) is formed. Slowly whisk in the broth then bring to a boil.

Step 3

Once boiling, add the pelmini. Cook until they start floating, about 5-8 minutes.

Step 4

Stir in the spinach, cheese, and milk. Cook until the spinach is hot and cheese has melted, about 2-3 minutes. Taste and season with salt and pepper as necessary.