Summary

Ingredients

• 200 g mushrooms
• 1 onion (s)
• 2 tablespoon butter
• 1 clove garlic
• 1 ½ tablespoon flour
• 0.75 liter ¾ chicken broth
• 500 g spinach leaves
• liter ⅛ white wine
• 1 cup cream
• salt and pepper
• 1 teaspoon curry

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Instructions

1. Cut the mushrooms into thin slices. Chop the onion and fry in 1 tablespoon butter. Chop the garlic and add it. Fry for 5 minutes. Add the mushrooms and simmer briefly.
2. Add the flour, stir and fill up with the stock. After 5 minutes add the cooked spinach without the stock. Heat, but don`t stir too much so that the soup doesn`t turn green.
3. Stir in the wine and cream and heat. Season to taste with salt, pepper and curry and let the remaining butter melt in it.