Spinach Mushroom Soup

Ingredients

• 2 onions
• 2 Garlic cloves
• 4 tbsp butter
• 500 g mushrooms
• Salt
• Pepper (freshly ground)
• ground nutmeg
• 4 tbsp dry sherry
• 1 l vegetable broth
• 200 ml heavy cream (at least 30% fat content)
• 4 tbsp crème fraîche
• Pepper (freshly ground)
• 2 handfuls spinach

Instructions

1. 1.

   Wash, trim and roughly chop the spinach; blanch briefly in boiling salted water, shock in ice water, then drain. Peel and finely dice the onions and garlic. Sauté both in 2 tbsp butter until translucent. Clean and roughly chop the mushrooms; set aside 8 tbsp as a garnish. Add remaining mushrooms to the onion-garlic mixture and cook over high heat until all liquid evaporates. In the same pan, brown the reserved mushrooms with the rest of the butter, seasoning with salt and pepper. Deglaze with sherry, then add vegetable broth and simmer uncovered for 5 minutes. Stir in cream and crème fraîche.

2. 2.

   Blend the soup smooth. Season with salt, pepper, and nutmeg. Return the browned mushrooms to the pot, fold in spinach, and serve hot.