Simple Mushroom Veggie Soup

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Will this winter ever end? Seems like the weather wasn’t notified that last week started Spring. The hot and cold days are the worst when it comes to health, at least that’s what I’ve noticed. EVERYONE has been getting sick. So to get you through the (hopefully) last few days of cold weather and maybe get rid of the cold you just can’t get rid of, try this tasty soup to warm you up! Sometime I forget how good a bowl of veggie soup is, feel free to add chicken or beef to this recipe to make it a little heartier but it’s just as good without!

Mushroom Veggie Soup

Makes about 4 servings

1 bag (.5oz) dried organic porcini mushrooms (you can use any kind of dried mushroom, this is what I found at my store), roughly chopped

2 cups white mushrooms, sliced

5 carrots, sliced

5 cups spinach

1 quart organic chicken broth

1 quart water

2 tbsp cooking oil (I used grapeseed oil)

salt and pepper to taste

Place oil, dried mushrooms and carrots in stockpot on med-high heat. Let pot warm and start to saute the mushrooms and carrots. Once fragrant (about 4-5 minutes), add chicken broth and water. Add remaining mushrooms and cover with lid until soup comes to a boil. Check carrots to test if they are cooked enough, I like mine crunchy still, if you like them softer, leave soup to simmer longer. Before taking soup off the heat, add in the spinach and stir in. Add salt and pepper to taste. Enjoy as a side dish or add chicken to make it a meal!

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