Prep 20 mins
Cook 40 mins
Made this for a men's retreat this fall as a part of a "monastic menu". It went over well. Easy to make with nice light flavors.
- 3 tablespoons butter
- 2 onions, diced
- 2 garlic cloves, minced
- 2 lbs white mushrooms, roughly chopped (I din't have enough fresh mushrooms and so added a handful of reconstituted shitaki's- worked well)
- 2 teaspoons savory (I was out and so used all oregano- still good)
- 1⁄4 teaspoon oregano
- 1⁄3 cup white wine (original recipe called for sherry)
- 9 cups chicken stock
- 2 tablespoons tomato paste
- 1 bay leaf
- salt and pepper
- 10 leaves fresh spinach (I "eyeballed" the amount- I'm sure it was more)
- Melt butter and saute onion and garlic until onion is clear.
- Add wine and deglaze pot, scrapping up the fond (brown residue left on bottom of the pot from the onions and garlic). Reduce by half.
- Add mushrooms, savory, oregano, stock, tomato paste and bay leaf. Bring to a gentle boil then reduce heat and simmer 30 minutes.
- Stir in spinch till wilted. Add salt and pepper to taste. Serve garnished with parmesan cheese.