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  • 10servings
  • 50minutes
  • 90calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, C, D, E, P
MineralsCopper, Natrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 3 leeks, chopped

  3. 2 onions, chopped

  4. 2 cloves garlic, minced

  5. 2 pounds chopped mushrooms

  6. 2 teaspoons dried savory

  7. 1/4 teaspoon dried oregano

  8. 1/3 cup sherry

  9. 9 cups chicken stock

  10. 2 tablespoons tomato paste

  11. 1 bay leaf

  12. salt to taste

  13. ground black pepper to taste

  14. 10 leaves fresh spinach

Instructions Jump to Ingredients ↑

  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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