Wild Mushroom Soup with Ginger and Spinach
(Zuppa di Funghi Selvatici con Zenzero e Spinaci)
Ingredients:
4 tablespoons extra virgin oil
12 ounces fresh shiitake mushrooms, stemmed, caps sliced
12 green onions,
One 5-inch piece fresh ginger, peeled, thinly sliced
6 garlic cloves, minced
12 cups water
45 ounces chicken broth
1 cup dried porcini mushrooms (about 3/4 ounce), rinsed
3 teaspoons sugar
1 and 1/2 teaspoons salt
One 6-ounce package baby spinach, thinly sliced
Directions:
Take the white and pale green parts of the onions and thinly slice them. Tops cut into 1/2-inch lengths and reserved.
Heat 3 tablespoons olive oil in heavy large pot over medium-high heat.
Add shiitake mushrooms and saute until golden, about 5 minutes.
Transfer mushrooms to medium bowl.
Heat remaining 1 tablespoon olive oil in same pot.
Add thinly sliced green onions, ginger, and garlic; saute 1 minute.
Add water, broth, and porcini.
Bring to a boil.
Reduce heat to medium and simmer for about 20 minutes.
Strain soup into large pot, pressing on solids in strainer to release as much liquid as possible.
Discard solids in strainer.
Stir shiitake mushrooms into broth.
Bring to a boil.
Reduce heat to medium and simmer 5 minutes.
Add sugar and salt.
Add green onion tops and spinach to soup and simmer until spinach wilts, about 1 minute.
Ladle into bowls. Serves 12 to 14.