Mushroom-Greens Soup with Cinnamon, Cumin and Coriander
Serves: 4
A delicious winter warming soup, this mushroom-greens soup is quick and easy and something you will make a lot! I was inspired by a recipe from the New York Times. As always, we “Garden of Eydie-it” and make it healthier by taking out the oils, fats and salt, and adding more lemon juice along with the lime juice, to give it that extra added boost of flavor, and wow!….so good.
A delicious winter warming soup, this mushroom-greens soup is quick and easy and something you will make a lot! I was inspired by a recipe from the New York Times. As always, we “Garden of Eydie-it” and make it healthier by taking out the oils, fats and salt, and adding more lemon juice along with the lime juice, to give it that extra added boost of flavor, and wow!….so good.
Ingredients
- 1 ¼ pounds, mixed mushrooms (such as button, cremini, oyster, trumpet, chanterelle and shiitake), chopped
- ½ pound. shallots, finely diced
- 1 tablespoon no salt tomato paste
- 2 teaspoons chopped fresh thyme leaves
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon ground cinnamon
- Pinch ground allspice
- 1 teaspoon freshly ground black pepper
- 5 ounces baby spinach, or mixture with beet greens, swiss chard fresh lime juice and lemon juice, to taste
Directions
- Heat a large pot (5-quart), over medium-high heat, for a couple of minutes. We will be cooking the shallots and mushrooms in 2 batches. Add a piece of shallot, and if it sizzles, add in half of the chopped shallots along with half of the chopped mushrooms. Stir for a minute or two then cover the pot and turn the heat down to medium low, and allow the vegetables to cook and release their liquids. Uncover and allow the liquid from the cover to drip into the pot. Stir the vegetables and continue to cook until mushrooms are wilted and shallots are transparent, and begin to caramelize, about 5-7 minutes. Transfer mixture to a bowl and repeat with remaining mushrooms and shallots.
- Return all the mushrooms to the pot and stir in the tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
- Stir in 5 cups of water, and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes.
- Using an immersion blender or blender, coarsely purée the soup, leaving some mushrooms whole, for a “meaty” consistency. Mix in lime juice and lemon juice. Taste and adjust seasoning as needed.
Cook's Notes: To make it in advance, cook through step 3. Cool the soup to room temperature and place in a jar in the refrigerator. When ready to serve, reheat the soup in a pot. Once starting to simmer, continue with step 4, adding the greens, and let wilt for a minute or so, then blend and add lemon and lime juice to taste.
