Here’s my take on this yummy mushroom soup that appeared in a New York Times recent fall soup feature. I love the challenge of taking on conventional recipes and creating a vegan/gluten-free version and this one is no exception. Although I rarely pass up a mushroom recipe, this one has a combination of cinnamon, coriander, and cumin that totally caught my attention.
6 tablespoons coconut oil or spread
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
1 veggie broth cube
Sea salt to taste
1 teaspoon black pepper
5 ounces baby spinach fresh or ½ bag of frozen spinach
2 TBL Fresh lime juice
Plant-based yogurt or sour cream such as Forager’s Cashewgurt
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, cumin, coriander, cinnamon, and allspice; cook until fragrant, about 1 minute.
Stir in 5 cups water, the veggie broth cube, black pepper and salt to taste. Bring mixture to a simmer over medium heat and cook gently for 20 minutes.
Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice and spinach. Thin with water, as needed and adjust seasoning, if necessary. Serve with
dollops of yogurt or sour cream.
Adapted from Melissa Clark’s original recipe