Spinach and Mushroom Soup

Need a light and rustic dish for that next Tuscan-inspired dinner party? How about a warming, simple dinner after work? When ladled in an elegant thin sheet upon a wide bowl, this recipe can prove an exciting starter to any home-prepared feast; if paired with toasted slices of ciabatta or an olive-studded sourdough round bread, the soup can take center stage on a harried weeknight. As a quick main course, Cafe Drake followed soup and bread with fresh pears and walnuts and a syrupy, thick Port.

Naturally, feel free to substitute vegetable stock for the chicken as below. Vegans could give it a whirl, but the final result minus thickening and robust Gruyere is almost unimaginable. Bling Queens jonesing for a dinner party luxe touch might consider a drizzle of truffle oil over each of the steaming bowls.

[Ed. Note: we added numbers to the steps below and ingredients listed above instructions per many recent requests for a return to the old form.]

SPINACH AND MUSHROOM SOUP

1/2 lb. plain white mushrooms, chopped fine / Salt / 1 clove of garlic, minced / 1 T. fresh thyme (if using dried, 1/2 a T perhaps? More if you like) / 1 T. butter / Black Pepper / 1 large bag of rinsed spinach / 3 cups or so chicken broth / about 3/4 cup grated Gruyere cheese

1. Wipe mushrooms clean with a wet paper towel or cloth before chopping. In a dry skillet, saute mushrooms with a big pinch of salt until they release their liquid. Turn heat to very high and cook until liquid is completely evaporated. Stir in - off heat - butter, thyme and garlic.


2. Separately, throw rinsed spinach in a pan with a tiny splash of water and cook until fully wilted, about 2 minutes on high heat. Puree spinach in blender using a drop or two of water if needed to process to a paste.


3. Heat stock in a saucepan, add pureed spinach and mushroom mixture and cook at a simmer for 10 minutes or until thickened slightly.


4. ON VERY LOW HEAT, stir in cheese and mix till dissolved. Do not allow soup to boil and serve very warm with croutons or bread slices.