Fall Spinach, Leek, and Potato Soup with Shitake Mushrooms

From Fresh Market Wisconsin

2 leeks (about ¾ pound)

½ lb. potatoes, scrubbed and cubed

4 oz. Fresh shitake mushrooms

1 tsp chopped fresh rosemary (1/2 tsp dried)

2 TBSP olive oil

salt and fresh ground black pepper

½ lb spinach, cleaned and de-stemmed

fresh grated Parmesan cheese (optional)

5 cup vegetable or chicken stock, divided

Chop leeks and rinse well.  Remove and reserve mushroom stems; cut mushroom tops into thin strips.  Heat oil in soup pot.  Add leeks, mushroom stems and ¼ of mushroom strips; cover and cook over medium-low heat until leeks are tender, about 20 minutes.  Add 2 cups stock; bring to a boil.  Add spinach, cover and simmer 5-6 minutes.  Puree this mixture in food processor or blender.  Return mixture to pot, stir in remaining 3 cups stock and bring to simmer.  Stir in potatoes, remaining mushroom strips, rosemary, and salt to taste.  Bring to simmer, partially cover and cook until vegetables are tender, 15-20 minutes.  Season to taste with pepper, and add more salt if necessary.  Sprinkle each bowl with grated Parmesan, if desired.