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Ingredients
1 Pound mushrooms, cleaned and very thinly sliced
4 Shallots, finely chopped
2 Large onions, finely chopped
3 Cloves garlic, minced
6 Tablespoons butter
1/4 Cup dry white wine
3 Tablespoons flour
3 (10 1/2 oz) Cans chicken broth
1 (10 oz) Package frozen chopped spinach
1 1/2 Cups cream
Pinch of nutmeg
Salt to taste
Instructions
In a large pan or Dutch oven, place first 5 ingredients and saute mixture over low heat, until mushrooms and onions are soft and all the liquid rendered, is evaporated. Add wine and cook until evaporated. Stir in flour and cook and stir for about 2 minutes, turning all the while. Stir in broth and spinach and simmer soup for 2 minutes. Add cream and simmer soup for 10 minutes, uncovered. Add seasonings to taste. Serve with Garlic Crisps with Herbs and cheese (recipe follows).