This is an elegant soup and a great first course before a game main course. Serve with grated Parmesan cheese.
Ingredients
- butter: 3 Tbsp
- leeks: 3 piece (chopped)
- onions: 2 piece (chopped)
- garlic: 2 clove (minced)
- mushrooms: 2 pound (chopped)
- savory: 2 tsp (dried)
- oregano: 0.25 tsp (dried)
- sherry: 0.33333 cup
- chicken stock: 9 cups
- tomato paste: 2 Tbsp
- bay leaf: 1 piece
- salt: (to taste)
- ground black pepper: (to taste)
- leaves fresh spinach: 10 piece
Metric Conversion
Stages of cooking
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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.
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Strain out the vegetables.
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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.
