Mushroom Spinach Soup

Ingredients

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

Equipment

Directions

1. Saute butter, leeks, onion, and garlic until clear.
2. Add mushrooms (except the 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato paste and bay leaf. Simmer for 30 minutes or so.
3. Strain out the vegetables.
4. Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted.
5. Add salt and pepper to taste.
6. Serve garnished with Parmesan cheese if desired.