Black Trumpet Mushroom & White Bean Soup with Spinach

Put the dried mushrooms in a heat safe bowl. Pour the boiling water over the dried mushrooms and let them steep for at least 10 minutes. Remove hydrated mushrooms from the water and set them aside. Pour mushroom water into a bowl through a fine mesh strainer to remove any grit.

Defrost spinach and rinse the canned white beans, set aside.

In a heavy bottom stock pot add canola to coat bottom of pan, about ¼ cup. On medium heat add white onions and sliced portobello mushrooms. Saute 6 to 10 minutes, so the onions caramelize and the mushrooms cook through. Add garlic saute for 5 minute then add salt and pepper, carrots, potatoes, bay leaf and herbs de Provence and saute for a few more minutes until vegetables start to soften.

Deglaze the pot by stirring in the white wine. Then add black trumpets and mushroom water. Bring up to a simmer and then turn down to medium low. Simmer until the potatoes and carrots are tender, about 20 to 30 minutes.

Add spinach and white beans, simmer until cooked through and hot, about 5 minutes. Finish by adding ¼ cup soy sauce. Check for seasoning and remove bay leaf. Ready to serve!