Nearly Spring Soup

• 1.5-2 Tbsp butter
• 2 Large carrots (washed, pealed, halved lengthwise and then cut into quarter inch slices)
• 8-10 fresh Brussel sprouts (washed and cut into quarters)
• 1 medium clove of garlic minced
• 3-5 medium sized porcini mushrooms (washed and sliced)
• 4 14 oz cans of reduced sodium chicken broth
• large handful of fresh spinach leaves
• 1 tsp ground cumin
• 2 tsp dijon mustard
• thai hot sauce to taste (the one with the rooster on it)
• sprinkle of paprika
• sprinkle of cinnamon
• salt and pepper to taste

1. Set a medium sized pot on the stove on medium high heat. Once the pan is hot enough to instantaneously brown butter, add the butter. Once the butter is nice and brown, add the carrots. Coat the carrots in the browning butter and turn the temperature down a tiny bit. Add the garlic. After about two minutes add the quartered brussel sprouts and mushrooms. Let these ingredients brown and begin to cook. Now, begin adding the spices: Put the mustard and thai hot sauce and mix. Sprinkle the cumin, cinnamon, paprika, salt and pepper into the mix and let cook and brown for about two to three minutes. Taste a sprout or a carrot and reseason to taste. Add the cans of chicken broth. Allow this mixture to heat through and turn heat to low. Add the spinach and cook until lightly wilted, about 5-10 minutes. Spoon into bowls with high edges for presentation.

butter, carrots, brussel sprouts, clove of garlic, porcini mushrooms, chicken broth, handful of fresh spinach leaves, ground cumin, mustard, thai, paprika, cinnamon, salt

Taken from www.epicurious.com/recipes/member/views/nearly-spring-soup-50072337 (may not work)