Mushroom Spinach Soup

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

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 90 Calories

Ingredients

• 3 tablespoons butter
• salt to taste
• ⅓ cup sherry
• ground black pepper to taste
• 2 onions, chopped
• 1 bay leaf
• 2 cloves garlic, minced
• 2 teaspoons dried savory
• ¼ teaspoon dried oregano
• 2 tablespoons tomato paste
• 3 leeks, chopped
• 2 pounds chopped mushrooms
• 9 cups chicken stock
• 10 leaves fresh spinach

Recipe Instructions

Step 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.

Step 2

Strain out the vegetables.

Step 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.