Cream of Spinach Soup with Mushrooms and Pine Nuts

4 tablespoons of olive oil
1 onion, diced
1 pound of spinach
4 cups of vegetable broth
1 clove of garlic
9 ounces of oyster mushrooms, roughly chopped
6 slices of your favorite bread, cubed
1/4 cup of pine nuts
Salt and freshly ground black pepper to taste
A pinch of grated Nutmeg
3 tablespoons (by-eye) of grated Parmesan cheese

Heat 1/2 of the oil in a Dutch oven or other soup pot. Add the onion and saute until soft.

Add the spinach and the broth. Bring the broth to the boil. Add the salt and cook at medium-boil for 20 minutes.

While the spinach is cooking, heat the remaining oil; in a saute pan. Add the garlic and the mushrooms. Saute for a few minutes. Remove the garlic and discard. Take the mushrooms off the heat.

Toast the bread in a hot dry pan set aside. Toast the pine nuts in a hot dry pan and set aside.

Puree the spinach mixture.

Add the salt, the pepper, the nutmeg, and the Parmesan cheese to the puree.

Puree the mixture again.

Pour the soup into bowls and place a spoonful of mushrooms in the center of each bowl.

Serve the soup with the croutons and pine nuts on the side.