I'm obsessed with getting my greens and mushrooms lately, and the weather has been crying out for soup. For today's lunch I decided to try my hand at marrying the two. This is not a pretty soup, but I suppose one could argue that a thick, green steaming bowl is perfect for this time of year!
Spinach & Mushroom Soup
1 bag baby spinach
1 package sliced mushrooms (I used baby bellas)
2 tbsp butter
2 sliced shallots
3 clove garlic, minced
1 bay leaf
1 tbsp arrowroot starch (to thicken)
6 cups liquid (could be all water, vegetable or chicken broth or combo of any)
1/2 tsp oregano
1/4 tsp red pepper flakes
1/2 cup unsweetened almond milk or coconut milk
salt and pepper, to taste
Heat butter in a large pot. Saute bayleaf, onions and garlic for a couple of minutes until transluscent.
Add the starch and blend it into the butter. Now add 6 cups of liquid and bring to a boil. After boiling for a minute, lower the heat to medium and add the spinach and mushrooms. Allow to cook until spinach begins to wilt.
Try to fish out and discard the bay leaf. Mix the whole pot up with either an immersion or regular blender. Season to taste. Stir in milk.
This tasted wonderful, though I think when I make it again I will roast my garlic beforehand, and probably include a clove or two more. The first cup I ate was "as is," and then I will confess I stirred in a tiny bit of raw bleu cheese for the second. If you don't totally avoid all dairy, I do think the bleu melted in the soup added a little something. To stay strictly Paleo, perhaps try some chopped, cooked bacon or some toasted nuts instead.