“This is an elegant soup and a great first course before a game main course. Serve with grated Parmesan cheese.” - by Karena
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 90 cal
- 4%
- Fat
- 3.9 g
- 6%
- Carbs
- 11.5 g
- 4%
Based on a 2,000 calorie diet
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Reviews (21)
Rate This Recipe
"This was so good. However I did not strain the vegetables from the soup. I thought it would be a shame to waste them. Easy to make and great for company. The kitchen aromas were most enticing...." See more"
VICNORM
"WOW!! My husband and my kids loved this wonderful soup! I had no savory, so used italian seasoning with super results. Wonderful mushroom flavor from simmering! Thanks :o)..." See more"
PersonalChefJoni
"This is a wonderful soup. I made it according to the directions, used 1/4 crimini, 1/4 shitake & 1/2 regular mushrooms. I did strain it because I wanted a light soup for a first course at a Christma..." See mores party I catered....the spinach leaves & mushrooms were a nice touch, but the parmesan sort of sank to the bottom. The strained veggies seemed to yummy to throw away, next time I maight save them & serve over pasta."
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