Mushroom Spinach Soup

Cooking Recipes Catalogue
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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

INGREDIENTS (for 1 servings):

PREPARATION:

  • 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.