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.

One Year Ago:

• Vegetarian Chili with Winter Vegetables

Two Years Ago:

• Mushroom Risotto with Spring Herbs
• Moroccan Butternut Squash Soup

Three Years Ago:

• Smoky Butternut Squash Soup
• Winter Squash Casserole