1 tablespoon butter
6 ounces fresh mushrooms, sliced
1 tablespoon onion, minced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups beef broth
2 tablespoons dry white wine, optional
2 ounces fresh baby spinach, roughly chopped, about 4 cups loosely packed
1/2 cup heavy cream
Sauté the mushrooms, onion, garlic and seasonings in butter in a large saucepan until lightly browned, 5 minutes.
Add the broth and wine; cook on high heat until reduced by half, about 4 minutes.
Remove from the heat and put half of the soup in a small, deep bowl. Puree the soup in the bowl with a stick blender.
Return the puree to the pot and heat until the soup is hot. Stir in the spinach and cream; heat through just a minute or so and serve.
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