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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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