3 cups button mushrooms, sliced
1 large potato (skin-on), sliced
1/2 bunch fenugreek leaves (should give you 1 cup fenugreek leaves) OR Spinach leaves
4 cups vegetable stock
1 tablespoon butter
1 medium white onion, roughly chopped
1 teaspoon black pepper powder
2 teaspoons salt OR as desired
In a 5 qt pot, melt butter and saute onions for 5 minutes.
Add potatoes, mushrooms and fenugreek and cook for about 10 minutes, stirring every minute.
Add vegetable stock, salt and black pepper and bring it to a boil.
Cook on low heat until potatoes are cooked.
Scoop out the vegetables and 1 cup of stock and puree in a blender.
Return the pureed mixture to the pot, adding it to the remaining stock in the pot.
Adjust salt/ pepper and serve!