Jeri'S Mushroom Spinach Soup - cooking recipe

Ingredients

1/4 cup oil
1 medium onion, minced
2 garlic cloves, minced
3/4 lb white mushroom, sliced
6 ounces shiitake mushrooms, stemmed and sliced
1 teaspoon dried thyme
4 cups chicken broth
2 cups fresh spinach leaves, roughly chopped
1 tablespoon parsley, chopped
salt and pepper
1 cup half-and-half

Preparation

Heat oil in heavy large saucepan over medium-low heat and saute minced onion and garlic until onion is tender, about 6 minutes.
Increase heat to high and add all the mushrooms, thyme and saute until mushrooms release their liquid, about 5 minutes.
Add stock and bring to a boil.
Reduce heat and simmer 20 minutes. **(see note at end of directions).
Add spinach, parsley, salt and pepper and stir until spinach is wilted.
** At the point after simmering you can remove from heat and let cool down a bit and store in a sealed container to save to heat the next day. To finish, reheat the mixture to a simmer and then continue with the last step of adding the spinach, etc. Great idea when you have a party.