Today’s Recipe: Creamy Mushroom Soup

CREAMY MUSHROOM SOUP

PREP TIME: 30 MINUTES
COOK TIME: 30 MINUTES
MAKES: 6-8 SERVINGS

1/4 cup olive oil
3/4 lb Crimini mushrooms, halved and sliced 1/4″ thick (about 4 cups)
4 garlic cloves, peeled and minced (about 4 t)
1/2 cup white wine
2 cups chicken broth
1 15-oz can navy beans, rinsed and drained
1 bay leaf
2 cups milk
1/3 cup cornstarch
1/2 cup sour cream
6 ozs baby spinach, coarsely torn (about 8 cups)
3/4 cup fresh parsley leaves, minced
1 t salt
1/2 t pepper

1. In a large saucepan over medium heat, cook olive oil, mushrooms, and garlic. Cook until garlic is fragrant and mushrooms have softened slightly. Add white wine, bring to a simmer, and cook for about 7 minutes.
2. Add chicken broth, navy beans, and bay leaf; bring to a gentle simmer.
3. In a small bowl, whisk milk and cornstarch together. Add to mushroom mixture and stir until thickened. Add sour cream and mix until smooth.
4. Stir in remaining ingredients, and cook until spinach is tender.