Spinach and Mushroom Soup With Warming Spices
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This is a very hearty flavorful soup filled with bits of browned mushroom and baby spinach. A combination spices – cinnamon, coriander and cumin – gives it a deep, earthy richness. For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized. If you cannot find porcini broth you can make some simply by pouring boiling water over dried porcini mushrooms and let steep for about 30 minutes. For a more complex broth I like to save the stems of mushrooms in the freezer until I have about 2 cups. I then make a broth by simmering the stems, one onion, a few cloves of garlic, a carrot or two, a rib of celery and a bay leaf. Simmer that with 10 cups of water for about and hour and strain. You will have a wonderful mushroom broth. I like to use this broth in combination with the steeped porcini liquid. I then chop up the reconstituted porcini mushrooms and add them to the soup.
MAKES: 6 Servings
PREP/COOK TIME: 60 minutes
6 tablespoons extra-virgin olive oil
6 cups porcini broth
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
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
¾ teaspoon ground cinnamon
Pinch ground allspice
2 ½ teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces baby spinach
Fresh lime juice, to taste
PREPARATION
Heat 3 tablespoons 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, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
Stir in 6 cups broth, 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.
Mix in lime juice. Taste and adjust seasoning, if necessary.
Storage The soup tastes even better on the second day, and will keep for 3 to 4 days in the refrigerator.
Adapted from one of Martha Rose Shulman's amazing recipes
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