Herbed Potato, Mushroom & Spinach Soup - cooking recipe

Ingredients

1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
1 teaspoon salt
2 tablespoons butter
3 cups potatoes, cubed
3 cups water
1 teaspoon dried dill
1/2 teaspoon dried marjoram
1 cup milk
4 ounces cream cheese
dried shiitake mushroom, sliced
spinach, roughly chopped

Preparation

In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat.
Add the potatoes, water, dill and marjoram, cover and bring them to boil.
Reduce the heat and simmer until the potatoes are soft, about 10 minutes Add the milk and cream cheese and puree using an immersion blender or in batches in a blender.
To the blended soup add the shitake mushrooms and spinach and cook until spinach is wilted and mushrooms are reconstituted.
Or, add spinach and pre-reconstituted mushrooms directly to your soup bowls, top with cheddar cheese (or monterey jack) and then ladle in your soup.
Serve hot. Delicious with garlic bread.