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.
One Year Ago:
Two Years Ago:
Three Years Ago:
I can smell it – wonderful 🙂
Thanks, Elaine. It had such deep flavor. SO tasty!!
I can imagine completely 🙂
Oh yes, love these types of soups, hearty, earthy and wholesome. I’ve made some like these before, but I like the addition of your cremini mushrooms. I too love the NYT recipes.
I get the NYT emails as well as the actual paper version. I see so many of their recipes I don’t have time to branch out to my food magazines!
You completely sold it to me!! I need to make it right now 🙂
Great! 🙂 You will enjoy it!
Hey Josette, looks like you and I are co-hosting FF this week, are you okay with commenting on the even number links and I’ll comment on the odd numbers?
Perfect! Thanks, Lily. Happy to be co-hosting with you. 🙂
You wouldn’t believe how many soups of yours I have on my list to make! Now I just need to go make them. 😀 I would just love this soup, extra lime and all!
You are so kind to me! ❤ BTW- I have a couple more soups to post before the weather warms up. 😉
Such a hearty soup. Love all the wonderful spices in it. 🙂
Thank you so much, Ronit.
I never would think to make a soup from mushrooms and spinach, but I often have both ingredients in the crisper drawer! I bet my son, who is just starting table food, would enjoy it as well, spices and all.
I love to hear that about your son. 🙂 My son loves everything as well- he’s 11 now, but he has never been a picky eater. My daughter is much harder to please!
Looking at the ingredient list, I can almost smell the soup…almost…guess I’ll have to make it to get the full experience! Looks fabulous, Josette!
Thank you so much, Nancy. I love healthy dishes that are delicious! 🙂
My mouth is watering just looking at this recipe! This soup sounds amazing! I can imagine how good your house smelled. I will have to try this sometime!
This one is definitely a keeper. The pureed base is so silky and has the perfect contrast with the chunky mushrooms and wilted spinach. Mmmm! 🙂
Oh wow! I am LOVING all the spices and flavours in this soup! Just reading the list of ingredients is making me drool! It sounds amazing 🙂
Thank you for hosting FF this week!
Thank you so much, Dini. It was SO aromatic! 🙂 Happy FF & Have a great weekend!
This sounds like a lovely and hearty soup. Love the spices! I sometimes add cinnamon to a spaghetti-type red sauce, because of my love of middle eastern cuisine.
Adding cinnamon is a lovely idea. It really changes the entire flavor profile.