Comforty Soup -- Italian Style

Created for RSC #6. Comfort food just the way my family likes it. You can leave the soup nice and chunky, or you can blitz it with an immersion blender (or give it a whizz in the food processor) for a smoother, creamier blend.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  lb  spinach leaves
• 1⁄2 lb shiitake mushroom
• 6  large  red potatoes, peeled
• 2  large onions, peeled
• 8  large basil leaves
• 1⁄2 cup white wine
• 1⁄8 cup olive oil
• 4  sprigs fresh oregano or 1  teaspoon dried oregano
•  water, to just cover the vegetables in the pot
•  salt and pepper
• 1  cup heavy cream
•  basil sprig (to garnish)

Directions

1. Tear the spinach leaves coarsely
2. Chop the mushrooms, potatoes and onions into 1/2 inch pieces
3. Heat the olive oil in a large, heavy bottomed soup pot
4. Toss in the spinach, mushrooms, potatoes and onions
5. Saute over medium heat for 10 minutes
6. Toss in the basil leaves and the oregano, saute for another 1 minute
7. Add the white wine
8. Cook for another minute
9. Add enough water to just cover the vegetables
10. Bring to a boil
11. Lower the heat, cover, and let simmer for another 15 minutes
12. Uncover, add the heavy cream and salt and pepper to taste
13. At this point the soup can be blitzed with an immersion blender (or in the food processor), or just leave the soup as is in its chunky state
14. Top with basil leaves as a garnish