3 tablespoons butter3 leeks, chopped2 onions, chopped2 cloves garlic, minced2 pounds chopped mushrooms2 teaspoons dried savory1/4 teaspoon dried oregano1/3 cup sherry9 cups chicken stock2 tablespoons tomato paste1 bay leafsalt to tasteground black pepper to taste10 leaves fresh spinachSaute butter, leeks, onion, and garlic until clear. Add mushrooms (except the 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato paste and bay leaf. Simmer for 30 minutes or so. Strain out the vegetables. Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired. Amount Per Serving Calories: 106 | Total Fat: 4.5g | Cholesterol: 14mg view all reviews » Reviewed on Nov. 10, 2003 by FBA I substituted olive oil for the butter, omitted the leeks, savory, & oregano, used regular & baby portobello mushrooms, added an extra Tbsp. of tomato paste, & added some sliced baby spinach leaves. I did not strain the soup. This would be an elegant first course for a nice dinner. I took it to lunch one day, & it's not really filling though, like a bean-type soup. Was this review helpful? [ YES ] 16 users found this review helpful I substituted olive oil for the butter, omitted the leeks, savory, & oregano, used regular &... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!
Reviewed on Nov. 10, 2003 by FBA 
I substituted olive oil for the butter, omitted the leeks, savory, & oregano, used regular & baby portobello mushrooms, added an extra Tbsp. of tomato paste, & added some sliced baby spinach leaves. I did not strain the soup. This would be an elegant first course for a nice dinner. I took it to lunch one day, & it's not really filling though, like a bean-type soup. Was this review helpful? [ YES ] 
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