Saturday, December 5, 2009
Watercress (Spinach) and Mushroom Soup
3 Tbsp. Butter
8 oz fresh mushrooms, chopped
1 large onion, chopped
2 bunches of watercress (Or 1/2 to 1 bag fresh spinach leaves) chopped
2 cloves garlic, chopped
2 (14.5 oz) cans chicken broth, Or same amount boullion (If you want it purely vegetarian check your local health food store for vegetable broth, it's powdered)
salt and pepper to taste
5 Tbsp. heavy cream
Heat a large saute pan on medium heat. Add the butter. When butter is melted, add the mushrooms and onion. Saute about 5 minutes. Add the chopped watercress/spinach and garlic and saute another 10 minutes. Stir in 1 can (2 cups) chicken broth.
Puree the mixture using a hand mixer or transfer to a blender or food processor.
Return the mixture to a saucepan and add rest of the broth, salt and pepper. Stir in the cream just before serving.