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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mushroom-Spinach Soup with Middle Eastern Spices Recipe

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This recipe for Mushroom-Spinach Soup with Middle Eastern Spices is from The Defnet Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tablespoons unsalted butter or extra virgin olive oil
1 1/4 lbs mixed mushooms (1 package white, 1 package baby portabello - or shitake - whatever varieties you have available) sliced
shallots or onion - equivalent to 1 med/large onion
1 tablespoon tomato paste - or use Thai Red Curry Paste
Spices:
2 teaspoons chopped fresh thyme leaves (used dried if not available)
1.5 tsp ground cumin
1 teaspoon ground coriander
3/4 teaspoon cinnamon
1 teaspoon turmeric
2.5 tsp Kosher Salt (or sea salt is fine)
1 tsp black pepper
5 ounces spinach (note I add a lot of spinach and use large farm spinach which works just as well as baby spinach)
Fresh lime juice to taste
Plain Yogurt or Sour Cream for serving (optional)
Directions:
Directions:
1. Heat 3 tablespoons of butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots or onions. 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., and all spices except salt and pepper. Cook until fragrant - about 1 minute.
3. Stir in 5 cups of water, the salt and black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes.
4. Stir in spinach and let cook until just wilted, 1 to 2 minutes.
5. If you have an immersion blender or food processor you can puree some or all of the mushroom mixture for a creamy soup. You can also skip this step and leave mushrooms whole as pictured for an equally tasty experience.
6. Mix in lime juice. If pureed, thin with water as needed. Taste and adjust seasoning if necessary. Serve with dollops of yogurt or sour cream if desired.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is one of my newer recipes from 2016 adapted from a New York Times recipe that I found when looking for ways to incorporate vast amounts of farm fresh spinach into my diet. I love middle eastern spices and the mushrooms provide an additional boost of Vitamin D from natural sources.

 

 

 

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