Hearty Mushroom and Spinach Soup with Warm Spices

1. Cook First Batch of Mushrooms and Shallots

Begin by heating 3 tablespoons of butter or oil in a large pot over medium-high heat. Once heated, add half of the mushrooms and half of the shallots. Cook for 10-12 minutes, stirring occasionally, until the mushrooms are well browned. Transfer the browned mushrooms and shallots to a bowl.

2. Cook Second Batch of Mushrooms and Shallots

Add the remaining butter or oil to the pot, followed by the rest of the mushrooms and shallots. Cook this second batch in the same manner, taking another 10-12 minutes. Once browned, return all the mushrooms and shallots to the pot.

3. Add Tomato Paste and Spices

Stir in the tomato paste, chopped thyme, ground cumin, ground coriander, ground cinnamon, and a pinch of ground allspice. Cook these together for about one minute until the mixture is fragrant.

4. Add Water and Seasonings

Add 5 cups of water to the pot, along with the kosher salt and black pepper. Stir everything together and bring the mixture to a simmer over medium heat. Let the soup simmer for 20 minutes.

5. Add Spinach and Purée

After simmering, stir in the baby spinach and cook for 1-2 minutes, just until the spinach has wilted. Using an immersion blender or a food processor, coarsely purée the soup to your desired consistency.

6. Finish and Serve

Mix in fresh lime juice to taste. Adjust the consistency of the soup by adding more water if necessary and taste to adjust the seasoning, adding more salt if needed. Serve the soup hot, optionally with a dollop of plain yogurt on top for added creaminess.