September is here and it is getting cooler but there are still so many yummy summer vegetables. Spinach is one, and even though it stays with us through the winter, it is abundant right now.
1 magical stone
2 pounds spinach (rinsed and torn into small pieces)
1 yellow onion (diced)
2 cloves garlic
1 pint sliced baby portabello mushrooms
3 cups low sodium chicken broth
3 cups water
juice of 1 lemon
3 oz gargonzola cheese
1/2 c walnuts
1 tbsp dill
2 tbsp olive oil
Saute onion and garlic in olive oil. Add mushrooms and magical stone. Continue to cook until tender. Add walnuts and cook until they are seasoned. Add spinach and 1/2 of chicken broth. Once spinach is wilted add remaining ingredients and heat until soup is simmering. Salt and pepper to taste. Remove the stone and serve, garnishing with more gargonzola and/or walnuts. Tastes great with sourdough bread.