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Spring Greens Soup

Ingredients

• 1 medium onion, halved and sliced
• 1 tablespoon vegetable oil
• 3 cups reduced-sodium chicken broth or vegetable broth
• 1/4 to 1/2 teaspoon ground black pepper
• 12 ounces Yukon Gold potatoes, quartered
• 3 cups sliced mushrooms (optional)
• 2 tablespoons butter
• 3 cups spinach leaves
• 3 cups arugula leaves
• 2 cups parsley leaves and tender stems
• Salt
• Arugula

Directions

1. In saucepan cook onion in hot oil over medium heat for 5 minutes.
2. Add broth and pepper.
3. Bring to boiling.
4. Add potatoes.
5. Return to boiling, reduce heat and simmer, covered, for 10 minutes.
6. In skillet cook mushrooms in hot butter over medium heat for 6 to 8 minutes.
7. Blend onion-potato mixture until almost smooth.
8. Add spinach, arugula, and parsley.
9. Return to heat.
10. Bring to boiling.
11. Remove from heat.
12. Blend soup again until nearly smooth and flecks of green remain.
13. Season to taste with salt.
14. Serve immediately, topped with sauteed mushrooms and additional arugula.

Attribution