Recipe for Wild Mushroom Soup with Spinach and Ginger Broth 
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Yield:
12
Ingredients:
Amount Ingredient
4 tbl vegetable oil
12 oz fresh shiitake mushrooms stemmed, caps sliced
12 x green onions, white and pale green parts thinly sliced, and
tops cut into 1/2" lengths and reserved
1 x piece fresh ginger - (5") peeled, sliced thin
6 x garlic cloves minced
12 cup water
3 can low-salt chicken broth - (14 1/2 oz ea)
1 cup dried porcini mushrooms - (abt 3/4 oz) rinsed briefly
(available at Italian markets,
specialty foods stores and many supermarkets)
3 tsp sugar
1/2 tsp salt
Instructions:
Instructions: Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add shiitake mushrooms and saute until golden, about 5 minutes. Transfer mushrooms to medium bowl.

Heat remaining 1 tablespoon oil in same pot. Add thinly sliced green onions, ginger, and garlic; saute 1 minute. Add water, broth, and porcini. Bring to boil. Reduce heat to medium and simmer 20 minutes.

Strain soup into large pot, pressing on solids in strainer to release as much liquid as possible. Discard solids in strainer. Stir shiitake mushrooms into broth. Bring to boil. Reduce heat to medium and simmer 5 minutes. Add sugar and salt. (Can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before continuing.)

Add green onion tops and spinach to soup and simmer until spinach wilts, about 1 minute. Ladle into bowls.

This recipe yields 12 to 14 servings.

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