{"id":1453,"date":"2010-03-05T11:12:22","date_gmt":"2010-03-05T19:12:22","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=1453"},"modified":"2014-04-14T01:23:03","modified_gmt":"2014-04-14T01:23:03","slug":"fall-spinach-leek-and-potato-soup-with-shitake-mushrooms","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=1453","title":{"rendered":"Fall Spinach, Leek, and Potato Soup with Shitake Mushrooms"},"content":{"rendered":"<p>From <em>Fresh Market Wisconsin<\/em><\/p>\n<p>2 leeks (about \u00be pound)<\/p>\n<p>\u00bd lb. potatoes, scrubbed and cubed<\/p>\n<p>4 oz. Fresh shitake mushrooms<\/p>\n<p>1 tsp chopped fresh rosemary (1\/2 tsp dried)<\/p>\n<p>2 TBSP olive oil<\/p>\n<p>salt and fresh ground black pepper<\/p>\n<p>\u00bd lb spinach, cleaned and de-stemmed<\/p>\n<p>fresh grated Parmesan cheese (optional)<\/p>\n<p>5 cup vegetable or chicken stock, divided<\/p>\n<p>Chop leeks and rinse well.\u00a0 Remove and reserve mushroom stems; cut mushroom tops into thin strips.\u00a0 Heat oil in soup pot.\u00a0 Add leeks, mushroom stems and \u00bc of mushroom strips; cover and cook over medium-low heat until leeks are tender, about 20 minutes.\u00a0 Add 2 cups stock; bring to a boil.\u00a0 Add spinach, cover and simmer 5-6 minutes.\u00a0 Puree this mixture in food processor or blender.\u00a0 Return mixture to pot, stir in remaining 3 cups stock and bring to simmer.\u00a0 Stir in potatoes, remaining mushroom strips, rosemary, and salt to taste.\u00a0 Bring to simmer, partially cover and cook until vegetables are tender, 15-20 minutes.\u00a0 Season to taste with pepper, and add more salt if necessary.\u00a0 Sprinkle each bowl with grated Parmesan, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Fresh Market Wisconsin 2 leeks (about \u00be pound) \u00bd 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 \u00bd lb spinach, cleaned and de-stemmed fresh grated Parmesan cheese (optional) 5 cup vegetable or chicken stock,&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":227,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1453","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1453","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1453"}],"version-history":[{"count":1,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1453\/revisions"}],"predecessor-version":[{"id":2465,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1453\/revisions\/2465"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/227"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}