1. Tear the spinach leaves coarsely 2. Chop the mushrooms, potatoes and onions into 1/2 inch pieces 3. Heat the olive oil in a large, heavy bottomed soup pot 4. Toss in the spinach, mushrooms, potatoes and onions 5. Saute over medium heat for 10 minutes 6. Toss in the basil leaves and the oregano, saute for another 1 minute 7. Add the white wine 8. Cook for another minute 9. Add enough water to just cover the vegetables 10. Bring to a boil 11. Lower the heat, cover, and let simmer for another 15 minutes 12. Uncover, add the heavy cream and salt and pepper to taste 13. At this point the soup can be blitzed with an immersion blender (or in the food processor), or just leave the soup as is in its chunky state 14. Top with basil leaves as a garnish ---------------------------------------------------------------------------
Nutrition
Ingredients
