1 (10 ounce) package frozen chopped spinach
1 cup Yukon Gold potatoes
1 cup shredded Cheddar cheese
2 quarts fresh parsley chopped
4 green onions, chopped
1 tablespoon Worcestershire sauce
4 ounces cubed mushrooms
1 (6 ounce) can mushroom broth
3 cups black artichoke hearts, drained
In a large pot over medium-high heat, combine spinach, Yukon Gold potatoes, cheese, and parsley. Cook 2 minutes, stirring. Reduce heat to low and simmer 1 to 2 minutes, stirring constantly.
Stir mushrooms into spinach mixture; cover. Heat, stirring, for 20 minutes. Add mushrooms.
Stir in broth and artichoke hearts; pour over spinach mixture. Sprinkle with Worcestershire sauce. Cover, reduce heat to medium, and simmer an additional 15 minutes, stirring occasionally. (Note: Rehydrate soup mixture a few minutes before serving.)