By: Adapted from www.cooking.nytimes.com.
Thanks to a few different kinds of mushrooms and lots of warm spices, this rich and wholesome soup is full of deep flavor.
Time: Preparation 10 mins
Cooking 40 mins
Serving: 6 Servings
Ingredients
- 6 T olive oil
- 1.25 lb mushrooms
- 0.5 lb shallots
- 1 T tomato paste
- 2 t chopped fresh thyme
- 1.5 t ground cumin
- 1 t ground coriander
- 0.75 t cinnamon
- pn ground allspice
- 2.5 t kosher salt
- 1 t black pepper
- 2 c baby spinach
- lime juice
Preparation
Heat half of the olive oil in a large stockpot over medium-high heat. Stir in half of the mushrooms and half of the shallots. Saute for 10-12 minutes, until the mushrooms are golden brown and most of the water has evaporated. Transfer the mushroom-shallot mixture to a bowl and cook the remaining mushrooms and shallots the same way with the remaining olive oil.
Return all the mushrooms and shallots to the pot over medium-high heat. Add the tomato paste, thyme, cumin, coriander, cinnamon, and allspice, and stir to combine. Cook just until fragrant, 1-2 minutes. Add 5 cups of water and the salt and pepper. Bring to a simmer and lower heat to medium. Cook, stirring occasionally, for 20 minutes. Stir in the baby spinach and cook just until wilted, 1-2 minutes.
Use an immersion blender or food processor to coarsely puree the soup. If it seems to thick, thin with a little water. Stir in the lime juice, and taste and adjust seasoning if needed.
