SPINACH, PORTABELLO MUSHROOM & ARTICHOKE HEART SOUP

olive oil-based cooking spray
1/2 T. olive oil
6 cremini (baby portobello) mushrooms
salt & pepper
1 medium onion, chopped
1 can quartered artichoke hearts, drained and chopped
6 cups chicken or vegetable stock/broth
1 pound fresh triple-washed spinach, stems removed and leaves coarsely chopped

1. Heat a medium soup pot over medium-high heat. Spray pan with olive oil-based cooking spray, add olive oil, mushrooms, and onions and season with salt & pepper. Cook for 5 minutes, then add artichokes and stock. Raise heat to bring to boil. Fold in spinach until it has wilted into the soup.

2. Enjoy!

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This is a very simple soup. The only notable flavors are the vegetables and chicken stock, so it can be dressed up nicely with the addition of whatever spices you have on hand. I like to add Tony Cachere's cajun spice occasionally, or eat it plain.

Adapted from a recipe by Rachel Ray.