Substances:

• 1/2 cup (1 stick) unsalted butter
• 1 pound shiitake mushrooms, stems removed, thinly sliced
• four thyme sprigs, stems removed
• 6 scallions (1 bunch), white and lightweight inexperienced substances separated from sad inexperienced substances, thinly sliced Kosher salt and freshly ground dusky pepper
• 2 tablespoons matcha tea powder, equivalent to Kenko or The Republic of Tea, sifted
• 1/four cup dry white wine
• eight cups low-sodium hen stock
• One 10-ounce package frozen spinach, thawed
• 1 cup heavy cream

Directions:

1. Melt the butter in a enormous saucepan over medium warmth. Add the mushrooms, thyme and the white and lightweight inexperienced substances of the scallions, then sprinkle with salt and pepper and cook, stirring, till the mushrooms caramelize and commence sticking to the backside of the pan, about 10 minutes. Scoop out about 1/2 cup mushrooms and transfer to paper towels to empty.
2. Sprinkle the matcha over the mushrooms within the pan and cook, stirring, for 2 minutes. Pour within the wine and jog to identify up any browned bits on the backside of the pan. Pour within the hen stock and spinach, bring to a simmer and cook, stirring every so regularly, till reduced rather, about 10 minutes.
3. Capture away the soup from the warmth and, working in two batches, exercise a blender to puree the soup till very at ease, about 2 minutes for every batch. Return the pureed soup to the pot, jog within the cream and season with salt and pepper. 
4. Ladle the soup into serving bowls and garnish with the reserved mushrooms and scallion greens.

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