- 3 tablespoons butter
- 3 leeks, chopped
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 pounds chopped mushrooms
- 2 teaspoons dried savory
- 1/4 teaspoon dried oregano
- 1/3 cup sherry
- 9 cups chicken stock
- 2 tablespoons tomato paste
- 1 bay leaf
- salt to taste
- ground black pepper to taste
- 10 leaves fresh spinach
- 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.
- Strain out the vegetables.
- 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.
03/06/2017
recipepes.com
Mushroom Spinach Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
