Cooking with the Bubba: A series of original recipes #13- Portobello Spinach Soup

A tasty and healthy soup for the cooler weather. Double up on the vegetable broth, skip the chicken broth and bacon and you've got a great vegetarian soup dish.

Ingredients : 2 lbs. fresh spinach, 2 large portobello mushroom caps, 1 quart chicken broth, 1 quart vegetable broth, 1 large leek, 4 strips of lean bacon cut into small pieces, 4 tablespoons olive oil or 1/2 stick of butter (not so healthy but good...remember Julia Childs, "More butter"), fresh ground black pepper to taste.

Preparation: Rinse, drain and chop the spinach. Wash the leek and cut off and discard the top third. Then slice across into 1/4 inch or slightly thinner pieces. Clean, dry and slice the portobello caps into long 1/2 inch strips. Put aside.

Cooking: In a large soup or sauce pot, sautee the bacon pieces until slightly crisp, pour out the bacon fat, add the oil or butter and the leek and sautee over medium heat for 3 or 4 minutes, frequently stirring. Next add the portobellos and sautee for another 5 minutes or so. Now add the two broths to the pot and bring to a boil. Finally add the spinach and a few grinds of black pepper to taste, turn the heat down to medium low and simmer, partially covered, for 45 minutes.

Serve: In large bowls topped with pumpernickle croutons. HOME