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)
  1. Heat 3 tablespoon butter or oil in a large pot over medium-high heat.
  2. 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.
  3. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
  4. Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
  5. Stir in 5 cups water, the salt and the black pepper.
  6. Bring mixture to a simmer over medium heat and cook gently for 20 minutes.
  7. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
  8. Using an immersion blender or food processor, coarsely purée soup.
  9. Mix in lime juice.
  10. Thin with water, as needed.
  11. Taste and adjust seasoning, if necessary.