Mushroom Soup Recipe

When you think of a mushroom soup I’m sure fresh Thyme leaves, extra dry sherry or white wine, celery, and lots of garlic are ingredients that come to mind. I wanted to change things up this year.

Almost posing the question, “what is that flavor”? You would never expect in mushroom soup. After all mushrooms grow in moist, dark places where the soil is rich in nutrients. That is what give the mushrooms it’s flavor.

Here is my twist to Mushroom soup. It’s filled with coriander, cinnamon and all-spice. Here is the recipe, hope your enjoy it this holiday season!

Unsalted butter Mixed mushrooms Shallots Tomato paste Fresh thyme leaves Ground cumin Ground coriander Ground cinnamon All-spice Kosher salt Black pepper Baby spinach Fresh lime juice Plain yogurt

INGREDIENTS

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 & the mushrooms are well browned.

INSTRUCTIONS

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 all-spice, cook until fragrant.

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 – 2 minutes.

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