Prep 20 mins
Cook 15 mins
A rich-tasting, rosemary-scented bowl of pure comfort for a cold day!
- 8 ounces fresh shiitake mushrooms, stems removed
- 8 ounces baby portabella mushrooms, stems removed
- 2 tablespoons olive oil
- 1⁄2 cup onion, chopped
- 1⁄3 cup celery, chopped
- 1 garlic clove, minced
- 1 tablespoon fresh rosemary leaf, chopped
- 1 teaspoon grated nutmeg
- 2 tablespoons flour
- salt and pepper
- 2 cups almond milk, unsweetened
- 3 cups vegetable broth
- 2 cups fresh spinach leaves, chopped
- Wash mushrooms well and drain in colander.
- Heat oil in 3-quart saucepan and saute' onion, celery, garlic, and rosemary until tender.
- Add mushrooms and nutmeg, and cook until soft, about 5 minutes.
- Add flour, stir well until thick, and slowly add milk and broth, allowing to thicken slightly between additions.
- Season to taste.
- When soup is desired consistency, turn off heat and add spinach.
- Allow to cool to lukewarm. With hand-held immersion blender, puree for a few seconds, leaving some "chunks" of mushroom if desired.