How to make
Prepare the vegetables by peeling the onion and garlic (you can use spring onions and garlic, if in season).
Clean and slice the mushrooms, chop the spinach leaves finely.
Heat the oil in a pot and saute the onion and garlic for 4-5 minutes, then add the mushrooms and cook for a few minutes.
Add the rice, stir for a couple of minutes. Pour in the wine and stir again to help the alcohol evaporate and the rice to release the starch, in order to achieve a creamy consistency.
Chose arborio, or other rice used for risotto, since they are starchy, but do not overcook.
Add the broth, or warm water and stock cubes.
Bring to a boil and toss in the spinach, season with salt, cover with a lid and simmer for about 15 minutes.
We prefer a tick consistency, yet you can add more broth, or water if you wish.
Serve this delicious Spinach and Mushroom Soup in bowls with finely chopped fresh parsley and lemon juice.
Serve instantly, since the rice tends to absorb the liquid if it cools down.
Enjoy your meal!
