Mushroom And Spinach Soup

• 1/4 c. vegetable oil
• 1 medium onion, minced
• 2 garlic cloves, minced
• 3/4 lb. mushrooms, sliced
• 6 oz. fresh shiitake mushrooms, stemmed and sliced
• 1 tsp. dried thyme, crumbled
• 4 c. chicken stock or canned broth
• 2 c. sliced fresh spinach leaves
• 1 Tbsp. chopped fresh parsley

1. Heat vegetable oil in heavy large saucepan over medium-low heat. Add minced onion and garlic; saute until onion is tender, about 8 minutes.
2. Increase heat to high. Add all mushrooms and thyme and saute until mushrooms release their liquid, about 5 minutes. Add chicken stock and bring to a boil. Reduce heat, cover and simmer 20 minutes.
3. (Can be prepared 1 day ahead.
4. Cover and refrigerate.
5. Bring to simmer before continuing.)
6. Add spinach and parsley to soup and stir until wilted. Season soup to taste with salt and pepper.
7. Ladle into bowls and serve.
8. Makes 6 servings.

vegetable oil, onion, garlic, mushrooms, fresh shiitake mushrooms, thyme, chicken stock, fresh spinach leaves, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726634 (may not work)