This is a light and elegant soup, which is fantastic for an appetiser or starter. Mushrooms and spinach are simmered in a seasoned chicken stock. Serve with grated Parmesan, if desired.
Dried savory can be purchased in speciality stores or online. Alternatively, you can use dried thyme instead.
This was so good. However I did not strain the vegetables from the soup. I thought it would be a shame to waste them. Easy to make and great for company. The kitchen aromas were most enticing. - 29 Nov 2004 (Review from Allrecipes US | Canada)
WOW!! My husband and my kids loved this wonderful soup! I had no savory, so used italian seasoning with super results. Wonderful mushroom flavor from simmering! Thanks :o) - 29 Aug 2000 (Review from Allrecipes US | Canada)
This is a wonderful soup. I made it according to the directions, used 1/4 crimini, 1/4 shitake & 1/2 regular mushrooms. I did strain it because I wanted a light soup for a first course at a Christmas party I catered....the spinach leaves & mushrooms were a nice touch, but the parmesan sort of sank to the bottom. The strained veggies seemed to yummy to throw away, next time I maight save them & serve over pasta. - 21 Dec 2003 (Review from Allrecipes US | Canada)