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Grub's spinach-mushroom-ginger soup

Grub's spinach-mushroom-ginger soup
Anne Cusack / Los Angeles Times

Dear SOS: The Hollywood restaurant Grub makes a wonderful spinach-mushroom-ginger soup in a Cabernet broth. Any chance the restaurant will share the recipe?

Penny Yorke

Los Angeles

Dear Penny: Betty Fraser was happy to share the recipe for Grub's spinach-mushroom-ginger soup. It's rich and flavorful, and also simple to make.

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Total time: 1 hour, 45 minutes | Serves 4

Vegetable stock

  • 1 onion
  • 1 large celery stalk
  • 1 large carrot
  • 1 large parsnip
  • 1 tablespoon olive oil
  • 5 garlic cloves, minced
  • 1 shallot, minced
  • 5 sprigs parsley
  • 4 sprigs thyme
  • 1 fresh bay leaf
  • 1 1/2 teaspoons kosher salt
  • 1 quart water

Step 1Chop the onion, celery, carrot and parsnip into one-half-inch pieces.

Step 2Heat the oil in a medium stock pot over medium-high heat and cook the vegetables, garlic and shallot until softened and aromatic, 8 to 10 minutes. Add the parsley, thyme and bay leaf, along with the salt and water, and increase heat to high. When the stock comes to a boil, reduce the heat and gently simmer for 30 minutes.

Step 3Strain the stock into another pot, discarding the vegetables and herbs.

Soup

  • 1/2 pound assorted fresh mushrooms, sliced
  • 3 to 4 tablespoons olive oil
  • Salt and pepper
  • Prepared stock
  • 1 cup Cabernet Sauvignon
  • 2 cups fresh spinach
  • 1 to 2 tablespoons minced fresh ginger, or to taste

Step 1While the stock is simmering, prepare the mushrooms: Heat the oven to 450 degrees. On a rimmed baking sheet, toss the mushrooms with the olive oil and one-half teaspoon of salt and several grinds of pepper, or to taste. Roast the mushrooms until they darken, are aromatic and begin to release their juices, 15 to 20 minutes. Stir the mushrooms about every 5 minutes, so they roast evenly.

Step 2Remove the mushrooms and save any juices that have collected in the pan. When the stock is ready, add the juices from the mushrooms along with the wine, and gently simmer for about 20 minutes to marry the flavors. Taste the broth and adjust the seasoning with additional salt and pepper as desired.

Step 3To plate the soup, in each of 4 bowls, divide the mushrooms, spinach and fresh ginger. Pour the hot broth over and serve immediately.

Each serving:
Calories 202; Protein 2 grams; Carbohydrates 4 grams; Fiber 1 gram; Fat 15 grams; Saturated fat 2 grams; Cholesterol 0; Sugar 2 grams; Sodium 728 mg.
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