Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin Recipe

Name: Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin Recipe
Ingredients: 6 tablespoons unsalted butter or extra-virgin olive oil; 1 1/4 pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped; 1/2 pound shallots, finely diced; 1 tablespoon tomato paste; 2 teaspoons chopped fresh thyme leaves; 1 1/2 teaspoons ground cumin; 1 teaspoon ground coriander; 3/4 teaspoon ground cinnamon; Pinch ground allspice; 2 1/2 teaspoons kosher salt, more to taste; 1 teaspoon black pepper; 5 ounces baby spinach; Fresh lime juice, to taste; Plain yogurt, for serving (optional)

cooking.nytimes.com

This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy...

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Ingredients

6 tablespoons unsalted butter or extra-virgin olive oil
1 1/4 pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
1/2 pound shallots, finely diced
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
Pinch ground allspice
2 1/2 teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces baby spinach
Fresh lime juice, to taste
Plain yogurt, for serving (optional)