For this early spring dish, executive chef Aram Mardigian chops young garlic and sweats it with a julienned onion in olive oil and butter. He purées them with vegetable stock, adding raw baby spinach leaves, mostly for color, until smooth. He strains the purée into a bowl and drizzles it with crème fraîche. He tops the soup with sautéed wild mushrooms. Contact Bret Thorn at

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