A pretty soup: buttery broth attractively filled with sliced mushrooms and bits of spinach.

8 c. water
1/2 lb. (3 c.) sliced mushrooms (reserve 1 c.)
2 c. (1 lg.) yellow onion, sliced in thin half circles
1 1/2 c. (2 lg. stalks) thinly sliced celery
2 lb. finely chopped fresh spinach, washed well (reserve half)
1 c. diced green onions (reserve 1/4 c. for garnish)
4 tbsp. butter
2 tbsp. tamari
1 tbsp. crumbled basil leaf
1 tbsp. crumbled oregano leaf
1/2 tsp. ground celery seed
1/4 tsp. black pepper or dash of cayenne
4 oz. grated sharp Cheddar
3 oz. cream cheese
1 c. sour cream
2 tsp. Spike
2 tsp. Dr. Bronner's seasoning powder
Sea salt (or tamari) to taste

In a 5 or 6-quart pot, bring to a boil: water, 2 cups of the mushrooms, onions, celery, and half of the spinach. Reduce heat and simmer, covered, about 20 minutes, or until onions and celery are tender.

Add reserved mushrooms and spinach, 3/4 cup of the green onions, butter, tamari, basil, oregano, celery seed, and pepper. Simmer about 10 minutes.

Turn burner to lowest heat. In blender container, place Cheddar cheese, cream cheese, and sour cream, and enough of the hot soup broth that the mixture will blend, about 3/4 cup. (Make sure blender lid is on tight!) Blend until smooth, then add mixture back to soup and heat gently for a few minutes. Add Spike and Dr. Bronner's powder. Season to taste with tamari and sea salt, if desired. Serve sprinkled with green onions. Makes 4 quarts.