Beautiful Brisket Broth Soup - cooking recipe

Ingredients

braising liquid from beef brisket, chilled or 4 cups beef stock
2 tablespoons butter
1 large sweet onion, diced
2 teaspoons garlic, chopped
5 large mushrooms, sliced thickly
14 1/2 ounces diced tomatoes
leftover beef brisket, in bite-sized pieces (optional)
1/2 lb spinach, stems removed
1 chipotle chile in adobo, seeded, minced

Preparation

Remove and discard congealed fat from the surface of the chilled braising liquid. Set aside.
Melt the butter in a wide deep pan and then saute onions and garlic until translucent. Saute mushrooms in the same pan until most of the water has been cooked out and mushrooms have a nice golden color. Season to taste with salt and pepper.
Stir in tomatoes and their juice and stir in leftover brisket (nice, but not necessary).
Pour the braising liquid or stock through a strainer into the pan and bring to a low boil. Add the spinach by handfuls, stirring until wilted.
Add chipotle (and additional adobo sauce if desired) and reduce heat, simmering until flavors blend. Tasty.