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Ingredients
2 Tablespoon unsalted butter
6 Ounces button mushrooms, rinsed and sliced
1 Tablespoon red onion, minced
1 Garlic clove, minced
1/2 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
2 1/2 Cups beef broth
2 Tablespoons white wine
1 Cup spinach leaves, trimmed & washed
1/2 Cup heavy cream, at room temperature
Instructions
Heat the butter in a large pan over medium-high heat. Add mushrooms, red onion, garlic, salt, and pepper and cook, stirring, until lightly browned, about 5 minutes. Add the broth and wine, raise the heat to high, and continue cooking until reduced by half, about 4 more minutes.
Remove from the heat, pour 1/2 the soup into a tall plastic container cup, and puree using an immersion blender. Return the puree to the pan and heat over high heat, while stirring in the spinach and cream in batches.