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Hearty Mushroom & Potato Soup


2 c Mire Poix (finely chopped carrots, celery and yellow onions), divided
1 8 oz. package white mushrooms
1 medium Russet potato, diced into ½” cubes
2 medium red potatoes, diced into ½” cubes (you may also use 4 red potatoes or 2 medium Russets if that’s all you have)
1 14 oz. can of chicken or vegetable broth
1 c milk
1 T butter
2 garlic, minced
½ t salt
½ t ground black pepper
¼ t thyme
¼ t tarragon
1 T olive oil
Salt & pepper to taste (for the finished product)
½ c fresh spinach, chopped (for garnish)



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