Mushroom Soup

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Mushroom Soup By Oakes This is the mushroom soup from
Olive oil 6 cloves garlic, chopped 4 cups vegetable stock 1 cup tomatoes, chopped 8 shiitake mushrooms, stemmed and chopped 2 portobello mushrooms, chopped 10 basil leaves 2 cups spinach 1 tsp smoked paprika sea salt

In a large pot, sauté garlic in oil for a couple of minutes until the smell fills the room. Add in mushrooms for a minute or two. Then add soup stock, tomatoes and smoked paprika. Simmer on medium-low for 45 minutes, stirring occasionally and adding salt to taste. Stir in basil and spinach just before serving.

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