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.