Cream of Mushroom Soup

by Katie of:

3 T. butter
3 T. olive oil
16 oz container of sliced mushrooms
1 medium onion, minced fine
2 cloves of garlic, pressed or minced fine
4 T. flour
1 t. dried thyme
1 c. white whine (dry)
1 (32 oz.) box chicken stock
1 t. salt
1/2 t. pepper
1 16 oz. package potato gnocchi
1 c. half & half
1 c. parmesan cheese
2 cups baby spinach

Melt butter and olive oil together.  Add mushrooms, sauteeing about 7 or 8 minutes over medium-low heat until lightly browning and juicy. Add in onions and garlic and sautee another 5 minutes or until softened. Add in flour and thyme, stirring an additional 3 minutes to cook out flour taste.  Add in wine and stock, stirring.  Add in gnocchi and cook according to package directions (Mine took 3 minutes).  Add in salt and pepper and half & half.  Add in cheese.  Stir another minute then ladle into bowl.  Tuck baby spinach leaves around edge of bowl and allow one minute to wilt.  Serve!