Mushroom-Spinach Soup With Middle Eastern Spices

Name: Mushroom-Spinach Soup With Middle Eastern Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter or 6 tablespoons extra-virgin olive oil; 1 1/4 lbs mixed mushrooms, chopped (such as cremini, oyster, chanterelles and shiitake); 1/2 lb shallot, finely diced; 1 tablespoon tomato paste; 2 teaspoons thyme leaves, chopped; 1 1/2 teaspoons ground cumin; 1 teaspoon ground coriander; 3/4 teaspoon ground cinnamon; 1 pinch ground allspice; 2 1/2 teaspoons kosher salt, more to taste; 1 teaspoon black pepper; 5 ounces Baby Spinach; 1 lime, juice of; plain yogurt, for serving (optional)

Servings: persons

6 tablespoons unsalted butter or 6 tablespoons extra-virgin olive oil
1 1/4 lbs mixed mushrooms, chopped (such as cremini, oyster, chanterelles and shiitake)
1/2 lb shallot, finely diced
1 tablespoon tomato paste
2 teaspoons thyme leaves, chopped
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1 pinch ground allspice
2 1/2 teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces Baby Spinach
1 lime, juice of
plain yogurt, for serving (optional)

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.
2
Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
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.
4
Using an immersion blender or food processor, coarsely puree 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.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons unsalted butter or 6 tablespoons extra-virgin olive oil, 1 1/4 lbs mixed mushrooms, chopped (such as cremini, oyster, chanterelles and shiitake), 1/2 lb shallot, finely diced, 1 tablespoon tomato paste, and more.

Yes, Mushroom-Spinach Soup With Middle Eastern Spices falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!