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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This is an elegant soup and a great first course before a game main course. Serve with grated Parmesan cheese. Ingredients:
3 tablespoons butter |
3 leeks, chopped |
2 onions, chopped |
2 cloves garlic, minced |
2 pounds chopped mushrooms |
2 teaspoons dried savory |
1/4 teaspoon dried oregano |
1/3 cup sherry |
9 cups chicken stock |
2 tablespoons tomato paste |
1 bay leaf |
salt to taste |
ground black pepper to taste |
10 leaves fresh spinach |
Directions:
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. Strain out the vegetables.
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.
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