1.Heat oil in large skillet. Saute onions & leeks until translucent. Add mushrooms and saute until mushrooms release their juices. Add rice and saute 2 minutes more.
2.Place the broths in a large soup pot and bring to a simmer. Stir in sauteed mixture, bringing to a boil. Cover, reduce heat and simmer until rice is al dente. About 20 minutes. Add sherry and baby spinach. Cook covered another 5 minutes or until spinach is wilted. If soup is too thick, ladle in some extra broth or hot water. Ladle into bowls and top with parmesan cheese.
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