As some of you know I love mushrooms for their taste and texture but also for their health benefits. I am always looking for new recipes and so when I came across this one I had to try it. The addition of spinach makes this soup visually appealing as well as tasty. A new spin on an old classic.
Mushroom and Spinach Soup
1 pound mushrooms, any variety
2 tablespoons olive oil
2 cloves garlic, minced
6 ounces fresh baby spinach
6 cup broth, chicken, beef or vegetable*
1 sprig of thyme**
½ teaspoon sea salt
½ teaspoon freshly ground pepper
With a damp cloth or paper towel, wipe any dirt off the mushrooms before slicing them.
In a nonstick skillet coated with oil, cook the mushrooms over medium heat until softened and slightly browned, stirring frequently. Add the garlic and cook for another minute.
Transfer the mushrooms and garlic to a soup pot and add the remaining ingredients. Bring the soup to a simmer over medium-low heat. Simmer for 15 to 20 minutes. Remove the thyme sprig. Place half the mushroom and spinach mushroom mixture and a couple cups of the liquid to a blender and blend until smooth. Place back into the pot and simmer for another 5 minutes before serving.
*beef broth gives it a richer flavour. A combination of beef and vegetable is quite nice.
**no fresh thyme, add some dried instead. I used 1 tablespoon.
Susanne Jakubowski is a holistic nutritionist, yoga teacher, Thai Yoga Therapist, and cancer survivor.