Mushroom Soup With Spinach Threads |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This was featured as part of a Rustic Dinner for Eight in the May 1983 issue of Bon Apetit. Ingredients:
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:
1. Melt butter in heavy 5-quart saucepan over low heat.
2. Add leeks, onions and garlic; cover and cook 25 minutes, stirring occasionally.
3. Stir in chopped mushrooms, savory and oregano.
4. Increase heat to medium and cook until mushrooms render their liquid.
5. Reduce heat to low and cook 5 minutes, stirring occasionally.
6. Blend in sherry and cook 1 to 2 minutes.
7. Add stock, tomato paste, and bay leaf; bring to a boil.
8. Cover and simmer until richly flavored, about 45 minutes.
9. Strain soup through a sieve,pressing on vegetables with spoon to extract all liquid; cool.
10. *Soup can be prepared several days ahead and refrigerated.
11. Just before serving, degrease soup.
12. Bring to a simmer, season with salt and pepper.
13. Stir in spinach and reserved whole mushrooms.
14. Serve immediately, serving one whole mushroom per bowl.
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