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Creamy Spinach Soup

1 lg Onion; coarsely chopped
6 c water
3 Potatoes; peeled, chopped
3 Zucchini; thickly sliced
1 tb Soy sauce, low sodium
2 c Spinach leaves; tightly packed
Pepper to taste
1/3 c Enoki mushrooms; trimmed, optional


Place onions in a large pot with 1/2 cup water. Cook and stir until onion softens slightly, about 3 minutes. Add remaining 5 1/2 cups water, potatoes, zucchini and soy sauce. Bring to a boil, reduce heat, coer and simmer for 35 minutes. Add spinach and pepper. Cook for another 2 minutes. Remove from heat. Puree soup inbatches in blender. Return to pan. Add mushrooms if desired. Heat gently for 5 minutes. Serve hot. Serves 4 to 6.




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