Chicken And Mushroom Soup With Spinach Threads

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1/3 cup amonkillado sherry wine
• 2 tablespoons sugar
• 1 garlic clove, crushed
• 1 lb boneless skinless chicken breast, thinly sliced
• 3 tablespoons butter, melted
• 2 onions, chopped
• 2 small garlic cloves, halved
• 3 leeks, sliced ( parts only)
• 2 lbs button mushrooms, chopped
• 2 teaspoons fresh summer savory or 1 teaspoon dried summer savory
• 1/4 teaspoon dried oregano
• 1/3 cup amonkillado sherry wine
• 9 cups chicken stock (homemade if possible)
• 2 tablespoons tomato paste
• 1 bay leaf
• salt
• pepper
• 8 spinach leaves, julienne

Recipe

• 1 mix sherry, sugar, and garlic, and marinate chicken in mixture until ready to add to soup (about 1 hour).
• 2 in a saucepan, over low heat, combine butter, onions, garlic, and leeks; cook covered for 25 minutes, stirring occasionally.
• 3 turn the heat up to medium, and stir in the mushrooms, summer savory, and oregano.
• 4 cook until mushrooms render liquid.
• 5 turn the heat back down to low, and cook for 5 minutes, stirring occasionally.
• 6 add sherry, and let simmer for 5 minutes.
• 7 add chicken stock, tomato paste, and bay leaf, and bring to a boil.
• 8 simmer, covered, for 15 minutes.
• 9 in a food processor, puree soup until smooth.
• 10 pour into a clean saucepan, add chicken (discarding liquid from marinade), and return to a simmer.
• 11 simmer for 30 minutes.
• 12 season with salt and pepper.
• 13 stir in spinach, and serve.