Spinach Mushroom Soup
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
- Servings: 8
- 3 tablespoons butter
- 2 onions, diced
- 2 garlic cloves, minced
- 2 lbs mushrooms, roughly chopped (i din't have enough fresh mushrooms and so added a handful of reconstituted shitaki's- worked well)
- 2 teaspoons savory (i was out and so used all oregano- still good)
- 1/4 teaspoon oregano
- 1/3 cup wine (original recipe called for sherry)
- 9 cups chicken stock
- 2 tablespoons tomato paste
- 1 bay leaf
- salt and pepper
- 10 leaves fresh spinach (i "eyeballed" the amount- i'm sure it was more)
Recipe
- 1 melt butter and saute onion and garlic until onion is clear.
- 2 add wine and deglaze pot, scrapping up the fond (brown residue left on bottom of the pot from the onions and garlic). reduce by half.
- 3 add mushrooms, savory, oregano, stock, tomato paste and bay leaf. bring to a gentle boil then reduce heat and simmer 30 minutes.
- 4 stir in spinch till wilted. add salt and pepper to taste. serve garnished with parmesan cheese.
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