Mushroom Greens Soup with Cinnamon, Cumin, and Coriander

Written by Eydie Desser

Perfect for warming up in the winter, this mushroom-greens soup is quick n’ easy, and something you will definitely end up making in bulk! I was inspired to recreate this stunning soup from a recipe published in the New York Times cooking section. As always, we 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! You will be amazed at how good it is!


  • 1 ¼ lbs. mixed mushrooms (such as button, cremini, oyster, trumpet, chanterelles and shiitake), chopped
  • ½ lbs. shallots, finely diced
  • 1 TB no salt tomato paste
  • 2 tsp. chopped fresh thyme leaves
  • 1½ tsp. ground cumin
  • 1 tsp, ground coriander
  • ¾ tsp. ground cinnamon
  •  Pinch ground allspice
  • 1 tsp. freshly ground black pepper
  • 5 oz. baby spinach, or mixture of beet greens, swiss chard and baby spinach

 Fresh lime juice and lemon juice, to taste.


Dry Saute the Mushrooms and shallots:

  1.  Heat a large pot (5-quart), over medium-high heat, for a couple of minutes. 
  2. Add a piece of shallot, and if it sizzles, add ½ of the chopped shallots and 1/ of the chopped mushrooms; stir for a minute or two to help the vegetables start to cook, then cover the pot and turn the heat down to medium low, and allow the vegetables to cook and release their liquids. 
  3. Pull off the cover allowing the steam from the cover to drip into the pot. 
  4. Stir the vegetables and continue to cook until mushrooms are wilted and shallots are transparent, and start to caramelize, about 5-7 minutes.
  5. Transfer mixture to a bowl and repeat with remaining mushrooms and shallots.
  6. 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.
  7. Stir in 5 cups of water, and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. 
  8. Stir in baby spinach and/or other greens and let cook until just wilted, 1 to 2 minutes.
  9. Using an immersion blender or blender, coarsely purée the soup, leaving some mushroom whole, for a “meaty” consistency.
  10. Mix in lime juice and lemon juice. Taste and adjust seasoning as needed.

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, to let wilt for a minute or so, then blend and add lemon and lime juice to taste. Enjoy!

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