Spinach Mushroom Soup
From: NYTimes Cooking • Print this Recipe
- 6 tablespoons unsalted butter or extra-virgin olive oil
- 1 ¼ pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
- ½ pound shallots, finely diced
- 1 tablespoon tomato paste
- 2 teaspoons chopped fresh thyme leaves
- ¾ teaspoon ground cinnamon
- Pinch ground allspice
- 2 ½ teaspoons kosher salt, more to taste
- 1 teaspoon black pepper
- 5 ounces baby spinach
- 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.
- Return all mushrooms to the pot and stir in tomato paste, thyme, cinnamon and allspice; cook until fragrant, about 1 minute.
- 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.
- Using an immersion blender or food processor, coarsely purée soup. Thin with water, as needed. Taste and adjust seasoning, if necessary.
Serve with dollops of yogurt if you’d like.