Vegan Mushroom Spinach Bisque

• 8 ounces fresh shiitake mushrooms, stems removed
• 8 ounces baby portabella mushrooms, stems removed
• 2 tablespoons olive oil
• 1/2 cup onion, chopped
• 1/3 cup celery, chopped
• 1 garlic clove, minced
• 1 tablespoon fresh rosemary leaf, chopped
• 1 teaspoon grated nutmeg
• 2 tablespoons flour
• salt and pepper
• 2 cups almond milk, unsweetened
• 3 cups vegetable broth
• 2 cups fresh spinach leaves, chopped

1. Wash mushrooms well and drain in colander.
2. Heat oil in 3-quart saucepan and saute' onion, celery, garlic, and rosemary until tender.
3. Add mushrooms and nutmeg, and cook until soft, about 5 minutes.
4. Add flour, stir well until thick, and slowly add milk and broth, allowing to thicken slightly between additions.
5. Season to taste.
6. When soup is desired consistency, turn off heat and add spinach.
7. Allow to cool to lukewarm. With hand-held immersion blender, puree for a few seconds, leaving some "chunks" of mushroom if desired.

shiitake mushrooms, baby portabella mushrooms, olive oil, onion, celery, garlic, rosemary leaf, nutmeg, flour, salt, almond milk, vegetable broth, fresh spinach leaves

Taken from www.food.com/recipe/vegan-mushroom-spinach-bisque-493676 (may not work)