Mushroom-Greens Soup with Cinnamon, Cumin and Coriander
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.
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.