Jeri'S Mushroom Spinach Soup

• 1/4 cup oil
• 1 medium onion, minced
• 2 garlic cloves, minced
• 3/4 lb white mushroom, sliced
• 6 ounces shiitake mushrooms, stemmed and sliced
• 1 teaspoon dried thyme
• 4 cups chicken broth
• 2 cups fresh spinach leaves, roughly chopped
• 1 tablespoon parsley, chopped
• salt and pepper
• 1 cup half-and-half

1. Heat oil in heavy large saucepan over medium-low heat and saute minced onion and garlic until onion is tender, about 6 minutes.
2. Increase heat to high and add all the mushrooms, thyme and saute until mushrooms release their liquid, about 5 minutes.
3. Add stock and bring to a boil.
4. Reduce heat and simmer 20 minutes. **(see note at end of directions).
5. Add spinach, parsley, salt and pepper and stir until spinach is wilted.
6. ** At the point after simmering you can remove from heat and let cool down a bit and store in a sealed container to save to heat the next day. To finish, reheat the mixture to a simmer and then continue with the last step of adding the spinach, etc. Great idea when you have a party.

oil, onion, garlic, white mushroom, shiitake mushrooms, thyme, chicken broth, fresh spinach leaves, parsley, salt

Taken from www.food.com/recipe/jeris-mushroom-spinach-soup-482698 (may not work)