Creamy mushroom soup with matcha

Ingredients:

• 450 g shiitake mushrooms, stems removed, caps thinly sliced
• 110 g unsalted butter
• 4 sprigs thyme, stems removed
• 6 green onions (1 bunch), white and light green parts separated from dark green parts, thinly sliced
• 2 tbsp matcha powder, sifted
• 1/4 cup dry white wine
• 8 cups lightly salted chicken broth
• 1 package (280 g) frozen spinach, thawed
• 1 cup heavy cream

Preparation:

1. In a large saucepan over medium heat, melt the butter. Add the mushrooms, thyme, and white and light green parts of the green onions, season with salt and pepper, and cook, stirring, until the mushrooms are golden brown and starting to stick to the bottom of the pan, about 10 minutes. Transfer about 1/2 cup of the mushrooms to paper towels to drain any excess oil.
2. Sprinkle the matcha over the mushrooms in the pan and cook, stirring, for 2 minutes. Pour in the wine and stir, scraping up any browned bits from the bottom of the pan. Pour in the chicken broth and add the spinach. Bring to a boil and cook, stirring occasionally, until the liquid has slightly evaporated, about 10 minutes.
3. Remove the soup from the heat and blend in two batches until very smooth, about 2 minutes per batch. Return the pureed soup to the pan, add the cream, and season with salt and pepper to taste.
4. Ladle the soup into bowls and garnish with the reserved fried mushrooms and green onions.