Creamy Spinach Soup

    1 lg Onion; coarsely chopped
    6 c  Water
    3    Potatoes; peeled and chopped
    3    Zucchini; thickly sliced
    2 c  Fresh spinach leaves; tightly packed, washed, and dried
         Freshly ground pepper; several twists
3 1/2 oz Enoki mushrooms (1/4 pkg) (optional)

Place the onion in a large pot with 1/2 cup of the water. Cook and
stir until the onion softens slightly, about 3 minutes. Add the
remaining water and the potatoes, zucchini, and soy sauce. Bring to a
boil, reduce the heat, cover, and simmer for 35 minutes. Add the
spinach and pepper. Cook for another 2 minutes. Remove from the heat.
Puree the soup in batches in a blender and return to the pan.  Add
the mushrooms, if desired. Heat gently for 5 minutes. Serve hot.

This is how the recipe appears in the book. I have noted some
additions from a posting here on the FF list to use 2 bunches of
fresh spinach, and to add cayenne pepper and garlic powder to taste.