Ingredients:
2 Tablespoons oil, olive
1 Tablespoon parsley, flat-leaf minced
1 to taste salt and pepper
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Directions:
Melt the butter in a Dutch oven over medium heat. Add the corn, potatoes, celery, carrot, onion and fennel. Cook, stirring occasionally, until the vegetables are crisp-tender, about 10 minutes.
Add the vegetable stock, thyme and bay leaves. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the vegetables are very tender, about 20 minutes.
To prepare the mushrooms:
Heat the oil in a medium skillet over medium heat. Add the mushrooms, garlic and paprika; cook, stirring occasionally, until the mushrooms are tender and lightly browned, about 8 minutes. Reduce the heat to low. Stir in the sherry and lemon juice; stir gently until the liquid is nearly evaporated, about 3 minutes. Remove from the heat and stir in the parsley. Season to taste. Cover to keep warm.
Remove the bay leaves from the soup. In several batches, purée the soup in a blender or food processor until smooth. Return the soup to the pan, add more stock to thin if needed.
Add the spinach and simmer over medium heat until it is wilted, about 5 minutes. Season to taste. Top each serving with the mushrooms and a spring of fennel fronds, if desired. |