Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness. For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
- Total:
- Serves: 6 persons
Ingredients
- 6tablespoons unsalted butter or extra-virgin olive oil
- 1 ¼pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
- ½pound shallots, finely diced
- 1tablespoon tomato paste
- 2teaspoons chopped fresh thyme leaves
- 1 ½teaspoons ground cumin
- 1teaspoon ground coriander
- ¾teaspoon ground cinnamon
- Pinch ground allspice
- 2 ½teaspoons kosher salt, more to taste
- 1teaspoon black pepper
- 5ounces baby spinach
- Fresh lime juice, to taste
- Plain yogurt, for serving (optional)
Instructions
Step 1
Heat 3 tablespoons butter or oil 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 remaining butter, mushrooms and shallots.Step 2
Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.Step 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. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.Step 4
Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.