Name: Mushroom and Spinach Soup with Warming Spices
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Modern comfort
Ingredients: 6 Tbsp unsalted butter or extra virgin olive oil; 1¼ lb mixed mushrooms (cremini oyster chanterelle shiitake chopped); ½ lb shallots (finely diced); 1 Tbsp tomato paste; 2 tsp fresh thyme leaves (chopped); 1½ tsp ground cumin; 1 tsp ground coriander; ¾ tsp ground cinnamon; pinch ground allspice; 2½ tsp fine sea salt (more to taste); 1 tsp black pepper; 5 oz baby spinach; fresh lime juice (to taste); plain yogurt (for serving optional); 4 cups vegetable stock; 1 cup water

1

Searing the Beef

Using a variety of mushrooms gives more depth and complexity to the broth.
Add a roasted clove of garlic to the blender for a richer flavor.
Keeps well for 3 days refrigerated and reheats beautifully.

Notes

1

Heat 3 Tbsp butter or oil in a large pot over medium-high heat. Add half the mushrooms and shallots, cooking until their liquid evaporates and the mushrooms are dark golden, 10 to 12 minutes. Transfer to a bowl.

2

Repeat with remaining butter, mushrooms, and shallots, then return everything to the pot. Stir in tomato paste, thyme, cumin, coriander, cinnamon, and allspice. Cook 1 minute until fragrant.

3

Pour in 5 cups water, add salt and black pepper, and bring to a gentle simmer. Cook for 20 minutes.

4

Stir in baby spinach and let it wilt, 1 to 2 minutes.

5

Blend partially with an immersion blender for a rustic texture, or fully if you prefer smooth. Stir in lime juice, thinning with a splash of water if needed. Taste and adjust seasoning.

6

Serve warm, with dollops of yogurt if desired.

Instructions

6 Tbsp unsalted butter or extra virgin olive oil

1 ¼ lb mixed mushrooms (cremini oyster chanterelle shiitake chopped)

½ lb shallots (finely diced)

1 Tbsp tomato paste

2 tsp fresh thyme leaves (chopped)

1 ½ tsp ground cumin

1 tsp ground coriander

¾ tsp ground cinnamon

pinch ground allspice

2 ½ tsp fine sea salt (more to taste)

1 tsp black pepper (freshly ground)

5 oz baby spinach

fresh lime juice (to taste)

plain yogurt (for serving optional)

Mushroom & Spinach Soup with Warming Spices

Anthology of Crumbs

women chef with white background (3) (1).jpg

average rating is 5 out of 5

Mushrooms sizzle until their edges deepen and the pot turns fragrant. Shallots soften, spices bloom, and a little stock brings it all together. Spinach folds in at the finish for a silk like swirl, and a squeeze of lime brightens the bowl. Serve chunky or smooth, with a quiet spoon of yogurt if that is your style.

Servings :

6

Calories:

Prep Time

15 min

Cooking Time

35 min

Rest Time

0

Total Time

50 min