Monday, May 26, 2008

Mushroom Spinach soup

I had spinach and mushrooms in the refrigerator that needed to be used, so looked online for something new to make. I found a couple of recipes, combined them and added to my ideas to make this soup. It turned out really good and smelled great while cooking.

Mushroom Spinach soup
1-1/2 T. butter
2 stalks celery, chopped
1 onion, chopped
1 clove garlic, minced
1 lb. mushrooms, sliced
1 teaspoon Italian seasoning
2 T. cooking sherry
4-1/2 cup chicken stock
1 T. tomato paste
1 bay leaf
fresh ground black pepper, to taste
salt, to taste
1 pkg. fresh baby spinach
3 medium Roma tomatoes, sliced

Saute celery, onion and garlic in butter until tender. Add mushrooms (reserving 1 cup), Italian seasoning, black pepper, sherry, chicken stock, tomato paste & bay leaf. Simmer for 30 minutes.

Stir in the reserved mushrooms, spinach and tomatoes. Cook until spinach is wilted. Add salt to taste. Serve garnished with parmesan cheese, if desired.

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