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  Creamy Shiitake Spinach Soup



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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.
Stir in 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.

Copyright © 2013 Stefanie Samara Hamblen