Mushroom Spinach Soup
Description
This soup starts with a chicken stock, is made savory with dried herbs, garlic, leeks, and mushrooms, and then finished with a few shredded spinach leaves and grated parmesan. Most of the vegetables are strained out, so it is not really filling enough to
Ingredients
•
3 tablespoons butter
•
3 leeks, chopped
•
2 onions, chopped
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2 cloves garlic, minced
•
2 pounds chopped mushrooms
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2 teaspoons dried savory
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1/4 teaspoon dried oregano
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1/3 cup sherry
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9 cups chicken stock
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2 tablespoons tomato paste
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1 bay leaf
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salt to taste
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ground black pepper to taste
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10 leaves fresh spinach
Directions
1
Saute butter, leeks, onion, and garlic until clear. Add mushrooms (except the 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato paste and bay leaf. Simmer for 30 minutes or so.
2
Strain out the vegetables.
3
Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired.