INGREDIENTS
1 bunch spinach
750ml water
1 cube mushroom stock
1 egg, lightly beaten
salt and pepper to taste
Boil water, drop the mushroom cube, add spinach and cook for 3-5 minutes. Let cool for while then puree using a hand blender, or whatever you have in your kitchen. Bring back to boil, add egg, salt and pepper to taste. Serve with lightly buttered toasted wheat bread.
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