Spring Mushroom and Spinach Soup with Garlic Crostini

Ingredients:

• 1 bunch Spring Onions, chopped

• 1 bunch Spring Garlic, chopped (set one clove aside)

• 1 lb White Mushrooms, sliced

• 2 Tomatoes, diced

• 1 bunch Chives, minced

• 4-5 handfuls fresh Spinach, chopped

• 4-5 c. Veggie or Chicken Broth

• 5 sprigs fresh Thyme

• 3 sprigs fresh Oregano

• 2 loaves Rustic bread, cut into small rounds

• ½ c. Olive Oil

⁠Directions:

1. In a large heavy bottom pot, add ¼ c. of olive oil over medium heat and add the spring onions and garlic (reserve at least a handful of the green portion). Cook until fragrant and add the sliced mushrooms. Cook for about 4-5 min.
2. Remove the mushrooms from the pot and set aside. Add the diced tomatoes to the onions and garlic and add salt and pepper to taste. Let the tomatoes cook down until they become paste like.
3. Add the stock and bring up to a simmer. Add the thyme, oregano and mushrooms to the stock and continue to simmer for 5 min.
4. Add the chopped fresh spinach and chives and simmer on low for 5 more min.
5. Cut the rustic bread and rub the one bulb of spring garlic on each slice of bread. Drizzle olive oil on each piece. Toast in a toaster oven on low for 4-5 minutes and serve with soup.