Spinach Mushroom Soup

From: NYTimes CookingPrint this Recipe

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  1. Heat 3 tablespoons butter or oil in a large pot over medium-high heat.
  2. 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.
  3. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
  4. Return all mushrooms to the pot and stir in tomato paste, thyme, cinnamon and allspice; cook until fragrant, about 1 minute.
  5. Stir in 5 cups water, the salt and the black pepper.
  6. Bring mixture to a simmer over medium heat and cook gently for 20 minutes.
  7. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
  8. 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.