Mushroom Spinach Soup

Ingredients

• 3 tablespoons butter
• 3 leeks , chopped
• 2 onions , chopped
• 2 cloves garlic , minced
• 2 pounds chopped mushrooms
• 2 teaspoons dried savory
• 0.25 teaspoons dried oregano
• 0.33 cups sherry
• 9 cups chicken stock
• 2 tablespoons tomato paste
• 1 bay leaf
• salt to taste
• ground black pepper to taste
• 10 leaves fresh spinach

Instructions

1. 1

   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.

2. 2

   Strain out the vegetables.

3. 3

   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.