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Mushroom and spinach soup
Ingredients
 3 tablespoons butter
3 leeks, chopped
2 onions, chopped
2 cloves garlic, minced
2 pounds chopped mushrooms
2 teaspoons dried savory
1/4 teaspoon dried oregano
1/3 cup sherry
9 cups vegetable stock
2 tablespoons tomato paste
1 bay leaf
 salt to taste
 ground black pepper to taste
10 leaves fresh spinach


  Preparation
  Saute butter, leeks, onion, and garlic until clear. Add mushrooms  savory, oregano, sherry, stock,
tomato paste and bay leaf. Simmer for 30 minutes  

 Strain out the vegetables.
Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted.  

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