What a tasty and warm soup for the cold weather.
1 Lb white mushrooms, sliced1 cup dried mixed wild mushrooms soaked in 2 cups hot water for 30 minutes.
1 large onion, chopped
4 garlic cloves sliced
4 cups chicken or vegetable broth
2 large potatoes, cubed
2 cups fresh or frozen spinach cut up
2 teaspoon salt or to taste
black pepper to taste
2 tablespoon olive oil
1/4 cup flour
3/4 cup milk
In a large pot and medium heat cook potato cubes with chicken broth for 15 minutes.
Mash the potatoes in the liquid they were cooked and reserve it.
Drain the wild mushrooms and also reserve the liquid.
Mince the mushrooms.
In a medium skillet over medium heat, saute onion and garlic in olive oil until soft.
Add all the mushrooms and saute for another 5 minutes.
Add spinach and stir.
Add salt and pepper.
Stir the mushroom and spinash mixture and all reserved liquid into the large pot.
Stir with the potatoes and add some water if soup is too thick.
Cook soup over medium/low heat for 20 minutes.
Add flour dissolved with milk and stir constantly until soup is slightly creamy.
Add parsley and stir again.
Taste soup and adjust seasoning.
