Wild Mushroom Soup with Spinach and Ginger Broth

Name: Wild Mushroom Soup with Spinach and Ginger Broth
Yield: 12 to 14 Servings
Ingredients: 4 tablespoons vegetable oil; 12 ounces fresh shiitake mushrooms, stemmed, caps sliced; 12 green onions, white and pale green parts thinly sliced, tops cut into 1/2-inch lengths and reserved; 1 5-inch piece fresh ginger, peeled, thinly sliced; 6 garic cloves, minced; 12 cups water; 3 14 1/2-ounce cans low-salt chicken broth; 1 cup dried porcini mushrooms* (about 3/4 ounce), rinsed briefly; 3 teaspoons sugar; 1 1/2 teaspoons salt; 1 6-ounce package baby spinach, thinly sliced

By Christine Piccin

October 31, 2001

Recipe notes