Recipe by Leslie in Texas
This was featured as part of a Rustic Dinner for Eight in the May 1983 issue of Bon Apetit.
- 3 tablespoons butter
- 3 leeks, white part only, chopped (about 1 1/2 cups)
- 2 medium onions, chopped
- 2 large garlic cloves, halved
- 2 lbs fresh mushrooms, chopped (reserve 8 uniform sized mushrooms)
- 2 teaspoons fresh summer savory, chopped (or generous 1 1/2 t. dried summer savory, crumbled)
- 1⁄4 teaspoon dried oregano, crumbled
- 1⁄3 cup amontillado sherry wine
- 9 cups homemade chicken stock
- 2 tablespoons tomato paste
- 1 bay leaf
- salt & freshly ground black pepper, to taste
- 10 baby spinach leaves, stemmed and cut into fine shreds
Directions See How It's Made
- Melt butter in heavy 5-quart saucepan over low heat.
- Add leeks, onions and garlic; cover and cook 25 minutes, stirring occasionally.
- Stir in chopped mushrooms, savory and oregano.
- Increase heat to medium and cook until mushrooms render their liquid.
- Reduce heat to low and cook 5 minutes, stirring occasionally.
- Blend in sherry and cook 1 to 2 minutes.
- Add stock, tomato paste, and bay leaf; bring to a boil.
- Cover and simmer until richly flavored, about 45 minutes.
- Strain soup through a sieve,pressing on vegetables with spoon to extract all liquid; cool.
- *Soup can be prepared several days ahead and refrigerated.
- Just before serving, degrease soup.
- Bring to a simmer, season with salt and pepper.
- Stir in spinach and reserved whole mushrooms.
- Serve immediately, serving one whole mushroom per bowl.