I cannot tell you how fabulous my house smelled while this soup was cooking! A neighbor stopped by while it was on the stove and commented that our house had wonderful karma. Of course that’s true… but I also think the wonderful spices in the air helped. 🙂
This recipe was adapted from the New York Times, contributed by Melissa Clark. I used 1 1/2 pounds of cremini mushrooms and increased the amount of spinach. I also removed half of the soup from the pot, puréed the remaining soup, and then returned the solids to incorporate. It was earthy and hearty.
I added the juice of one lime which was absolutely perfect for me- very bright and delicious. My family thought is was a little heavy with lime juice. Next time, I would add the juice of one half of a lime and serve it with additional lime wedges on the side. (for me!)
Yield: 6 servings
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
- ½ pound shallots, finely diced (I used a food processor.)
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme leaves
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon ground cinnamon
- pinch ground allspice (I used freshly ground.)
- 2 ½ teaspoons coarse salt, more to taste
- 1 teaspoon freshly ground black pepper
- 8 ounces (generous!) baby spinach
- fresh lime juice, to taste
- plain yogurt or Greek yogurt, for serving, optional
- Heat 3 tablespoons butter in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with the olive oil, mushrooms and shallots.
- Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
- Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes.
- Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
- Remove half of the soup from the pot and reserve.
- Using an immersion blender or food processor, coarsely purée the remaining soup. Incorporate the unpuréed soup.
- Mix in lime juice. Thin with water, as needed.
- Taste and adjust seasoning, if necessary.
- Serve with dollops of yogurt and/or lime wedges, as desired.
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