1 medium onion, cut into 4 wedges
1 (14.5 ounce) can mushrooms, drained
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 cup water
4 tablespoons olive oil
2 onions, thinly sliced
1 1/2 cups fresh spinach
3 carrots, cut into 1/4 inch rounds
2 teaspoons dried basil
1/4 teaspoon dried black pepper
2 tablespoons freshly grated Parmesan cheese
fresh parsley, garnish with basil and salt and pepper
In a large pot over medium heat, combine onion wedge and mushrooms, drain and place in a medium bowl. Stir in water, olive oil, onions and mushrooms. Bring to a boil and cover. Boil until onion is tender, about 10 minutes. Reduce heat and simmer until liquid is reduced by half (about 15 minutes). Pour into a blender, and add spinach, carrots, bacon and Italian sausage. Blend well and pour into the pot. *** Ladle soup into slow cooker and simmer 3 hours. Add fresh parsley and fresh basil before adding sugar. Simmer 2 hours, stirring occasionally, until just after serving. Sprinkle with Parmesan cheese and serve.