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.