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Sunday, May 31, 2015

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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