Time 1h10m Yield 10 Number Of Ingredients 14 Steps:
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.
Time 25m Yield 10 servings (2-1/2 quarts). Number Of Ingredients 11 Steps:
In a large saucepan, saute mushrooms and onions in butter until tender. Stir in flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in spinach. Reduce heat; cover and simmer for 5 minutes or until heated through.
Time 45m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.
Time 30m Yield 4 servings Number Of Ingredients 6 Steps:
Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes. Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.
Time 20m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Saute mushrooms in butter until tender in large saucepan over medium flame. Add flour, salt and pepper; cook 1 minute. Gradually add broth and cream; cook, stirring occasionally, until thickened. Add spinach and heat through.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat. Add the potatoes, water, dill and marjoram, cover and bring them to boil. Reduce the heat and simmer until the potatoes are soft, about 10 minutes Add the milk and cream cheese and puree using an immersion blender or in batches in a blender. To the blended soup add the shitake mushrooms and spinach and cook until spinach is wilted and mushrooms are reconstituted. Or, add spinach and pre-reconstituted mushrooms directly to your soup bowls, top with cheddar cheese (or monterey jack) and then ladle in your soup. Serve hot. Delicious with garlic bread.
