Mushroom And Spinach Soup

1. 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. 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. 3

   (Can be prepared 1 day ahead.

4. 4

   Cover and refrigerate.

5. 5

   Bring to simmer before continuing.)

6. 6

   Add spinach and parsley to soup and stir until wilted. Season soup to taste with salt and pepper.

7. 7

   Ladle into bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.