Mushroom-Spinach Soup with Middle Eastern Spices

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
  1. 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.
  2. Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
  3. 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.
  4. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
  5. Remove half of the soup from the pot and reserve.
  6. Using an immersion blender or food processor, coarsely purée the remaining soup. Incorporate the unpuréed soup.
  7. Mix in lime juice. Thin with water, as needed.
  8. Taste and adjust seasoning, if necessary.
  9. Serve with dollops of yogurt and/or lime wedges, as desired.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

23 responses to “Mushroom-Spinach Soup with Middle Eastern Spices

  1. I can smell it – wonderful 🙂

  2. 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.

  3. You completely sold it to me!! I need to make it right now 🙂

  4. 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?

  5. 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!

  6. Such a hearty soup. Love all the wonderful spices in it. 🙂

  7. toozesty

    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.

  8. 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!

  9. 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!

  10. 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!

  11. 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.

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