Step 1

Heat a splash of olive oil or a knob of butter in a large pot.

Step 2

Cook the onion and celery until soft and translucent.

Step 3

Add the mushrooms and cook until golden brown.

Step 4

Add the thyme and garlic and cook until fragrant.

Step 5

Pour in the stock and cream then bring to a simmer.

Step 6

Cook for 5 minutes. Add the chicken and spinach and simmer for another 5 minutes.

Step 7

Season with salt and pepper and add lemon juice to taste.

Step 8

Serve the soup with bread of your choice.