1/2 cup (1 stick) unsalted butter
1 pound shiitake mushrooms, stems removed, thinly sliced
4 thyme sprigs, stems removed
6 scallions (1 bunch), white and light green parts separated from dark green parts, thinly sliced Kosher salt and freshly ground black pepper
2 tablespoons matcha tea powder, such as Kenko or The Republic of Tea, sifted
1/4 cup dry white wine
8 cups low-sodium chicken stock
One 10-ounce package frozen spinach, thawed
1 cup heavy cream
Melt the butter in a large saucepan over medium heat. Add the mushrooms, thyme and the white and light green parts of the scallions, then sprinkle with salt and pepper and cook, stirring, until the mushrooms caramelize and start sticking to the bottom of the pan, about 10 minutes. Scoop out about 1/2 cup mushrooms and transfer to paper towels to drain.
Sprinkle the matcha over the mushrooms in the pan and cook, stirring, for 2 minutes. Pour in the wine and stir to scrape up any browned bits on the bottom of the pan. Pour in the chicken stock and spinach, bring to a simmer and cook, stirring occasionally, until reduced slightly, about 10 minutes.
Remove the soup from the heat and, working in two batches, use a blender to puree the soup until very smooth, about 2 minutes for each batch. Return the pureed soup to the pot, stir in the cream and season with salt and pepper.
Ladle the soup into serving bowls and garnish with the reserved mushrooms and scallion greens.
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