Minestra di Funghi (Tuscan Mushroom Soup)

Ingredients:

• 300 gr. (10.5 oz.) porcini mushrooms, sliced (fresh porcini are optimal but if you can’t find these use the best fresh mushrooms you can find. Porcini have a very strong taste - similar to truffles. If you use blander mushrooms, reduce the amount of spinach to 200 gr.)

• 1 potato

• 300 gr. (10.5 oz.) of baby spinach

• 1 carrot - roughly cut or chopped

• 1 onion - roughly cut or chopped

• 2 ripe red tomatoes, diced

• 1 clove garlic, minced

• Italian (flat leaf) parsley leaves - 1/2 bunch

• 250 gr. (1/2 pint) whipping cream

• vegetable broth - around 32 oz.

Execution:

Sauté the onion with the garlic and parsley. Add the potato, the carrot, the spinach, and the tomatoes. Add enough broth to just cover. When the mixture is half way cooked, add 2/3 of the mushrooms.

When the soup is fully cooked, you can choose to leave it as is or put it through a blender to make a smooth soup. Stir in the whipping cream and add the fresh, very thinly sliced remaining mushrooms, sprinkling some on the surface.

Serve over toasted (Italian) bread (optional)