Prep 10 mins
Cook 30 mins
We lost a member of our community who was so special to so many people. Her name was Jeri Allen. She was very community spirited and involved in our local government but spoke to anyone she met just like she was a neighbor next door. She had submitted this recipe for a delicious light soup to our local Ruritan cookbook and a friend made it for lunch and I just had to have the recipe it is that delicious. You can even make most of this ahead of time if you are serving for a dinner party and finish it up the night of your event. I've put the notes into the directions.
- 1⁄4 cup oil
- 1 medium onion, minced
- 2 garlic cloves, minced
- 3⁄4 lb white mushroom, sliced
- 6 ounces shiitake mushrooms, stemmed and sliced
- 1 teaspoon dried thyme
- 4 cups chicken broth
- 2 cups fresh spinach leaves, roughly chopped
- 1 tablespoon parsley, chopped
- salt and pepper
- 1 cup half-and-half
- Heat oil in heavy large saucepan over medium-low heat and saute minced onion and garlic until onion is tender, about 6 minutes.
- Increase heat to high and add all the mushrooms, thyme and saute until mushrooms release their liquid, about 5 minutes.
- Add stock and bring to a boil.
- Reduce heat and simmer 20 minutes. **(see note at end of directions).
- Add spinach, parsley, salt and pepper and stir until spinach is wilted.
- ** At the point after simmering you can remove from heat and let cool down a bit and store in a sealed container to save to heat the next day. To finish, reheat the mixture to a simmer and then continue with the last step of adding the spinach, etc. Great idea when you have a party.
this is a great soup i love all the flavors, next time though for me i would just put a pinch of thyme i used frozen spinach and dried shitake filling but not overpowering .