3 Tablespoons butter, divided
1 shallot or 1/4 onion, minced
2 cups sliced shiitake mushrooms
3 Tablespoons flour
1 cup water or veggie broth
4 cups thinly sliced spinach
2 cups milk
pinch salt and freshly ground pepper (optional)
In a large pot, sauté shallot and shiitakes
in 2 Tablespoons butter over medium heat for
about 15 minutes,
until shallot is softened and
shiitakes begin to color.
Stir flour into veggie mixture and cook
for 2-3 minutes.
Whisk in water until a smooth
base is formed, and then whisk in milk.
spinach and remaining butter.
Bring to a simmer,
reduce heat to low, cover and cook 20
minutes or until ready to serve.
Taste and adjust seasonings as desired.
Serve hot. Cover and refrigerate leftovers.