Mushroom Spinach Soup
6 tablespoons unsalted butter or extra-virgin olive oil
1 i/4 pounds mixed mushrooms chopped
1/2 pound shallots, finely diced
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
Pinch ground allspice
2 1/2 teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces baby spinach
Fresh lime juice, to taste
Plain yogurt, for serving (optional)
Heat 3 tablespoon 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.
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.
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.