1/4 cup of canola oil
6 large onions, chopped
16 large potatoes, diced
4 bags spinach, washed

10# mushrooms, washed, stemmed and sliced

1/2 tsp nutmeg
2 Tbsp dill
2 Tbsp basil
salt and pepper

2-3 qts. whole milk

Peel and chop onions. Sauté in a scant 1/4 cup of canola oil.

Peel and remove bad spots from 14 large potatoes. Dice. When onions are cooked to translucency, add potatoes. Add nutmeg, basil, dill, salt and pepper to taste. Add water to amply cover the contents of the pot. Stirring occasionally to keep from burning, bring to a boil.

When potatoes are nearly cooked, add spinach. Cover pot and cook until spinach has wilted.

Clean and slice mushrooms. Bring 2/3 pot of water to a boil. Add mushrooms to water, briefly, to blanch. Drain.

Pour a half quart of milk into blender. Fill the blender 2/3 full with soup ingredients. Cover blender and turn on at low speed. Blend for about 20-30 seconds, then shut off. Turn of blender at high speed until soup is smooth. Add blanched mushrooms. Salt to taste.


This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

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