Mushroom Spinach Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Mushroom Spinach Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Mushroom Spinach Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 tablespoons butter
• 3 leeks, chopped
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 pounds chopped mushrooms
• 2 teaspoons dried savory
• 1/4 teaspoon dried oregano
• 1/3 cup sherry
• 9 cups chicken stock
• 2 tablespoons tomato paste
• 1 bay leaf
• salt to taste
• ground black pepper to taste
• 10 leaves fresh spinach

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Saute butter, leeks, onion, and garlic until clear

Step 2: Technique & Execution

Add mushrooms (except the 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato paste and bay leaf

Step 3: Technique & Execution

Simmer for 30 minutes or so

Step 4: Technique & Execution

Strain out the vegetables

Step 5: Technique & Execution

Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted

Step 6: Technique & Execution

Add salt and pepper to taste