Mushroom Soup

• 4 c (Mire Poix) finely chopped carrots, celery & onions, divided
• 1 16 oz. package white mushrooms
• 2 potatoes, diced into 1/2" cubes
• 2 c chicken or vegetable broth
• 1 c red wine, malbec
• 1 c low fat canned milk
• 2 T smart balance
• 6 cloves garlic, minced
• Salt & Pepper to taste
• 1 t thyme & 1t tarragon
• 1 T olive oil
• 1/2 c fresh spinach, chopped (for garnish)

1. 1) Finely chop one half of the mushrooms
2. and slice the other half into 1/4" thick pieces and set aside.
3. 2) Heat 1 tablespoon of butter in a large saucepan over medium heat. Add half of mire poix and mushrooms, and cook over medium heat until the vegetables have begun to soften.
4. 3) Add the broth and cook for about 5 minutes or
5. so. Remove from heat, add the cup of milk and puree in a blender until smooth. Set aside.
6. 4) In a large pot heat the olive oil and the garlic over medium high heat & add the diced potatoes, salt, pepper and herbs, and cook until the potatoes just begin to brown. Deglaze with wine, reduce heat and add the remaining cup of mire poix. Cook for 3 minutes and add the thick mushroom broth.
7. 5) Simmer over medium low heat for about 5-7 minutes.
8. 6) Finally, add the mushrooms and cook
9. for another 2-3 minutes, or until the mushrooms begin to soften.
10. 7) Garnish with spinach and serve with bread

carrots, white mushrooms, potatoes, chicken, red wine, milk, t, garlic, salt, thyme, olive oil, fresh spinach

Taken from www.epicurious.com/recipes/member/views/mushroom-soup-51866151 (may not work)