Spring Greens Soup


Serves 4


1 tsp olive oil
1 TB butter
2 cups vegetable or chicken broth (or water)
1 small onion, peeled & sliced
8 oz Yukon gold potatoes, sliced
2 cups mushrooms, sliced
2 cups fresh spinach
2 cups fresh arugula
2 cups parsley, chopped
Salt and freshly ground pepper


In 2-qt saucepan, warm olive oil and cook onion over medium heat for 5 minutes. Add broth and season to taste. Bring to boil. Add potatoes & return to boil, then simmer, covered, about 12 minutes. In a skillet, heat butter and cook mushrooms over medium heat until liquid has evaporated. Reserve. Remove saucepan from heat and blend (or run through food mill) onion-potato mixture. Add spinach and arugula. Correct seasoning. Top with mushrooms and parsley and serve immediately.