Soup: Mushroom Florentine Soup (George Stella)

By Dski

Ingredients

• 1 tablespoon unsalted butter
• 6 ounces button mushrooms, rinsed and sliced
• 1 tablespoon minced red onion
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 cups no-sugar, low-sodium beef broth
• 2 tablespoons white wine
• 1 cup trimmed and washed spinach leaves
• 1/2 cup heavy cream, at room temperature
• 12 enoki mushroom stems, bottoms removed, optional

Preparation

Step 1

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.