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Mushroom Soup
Ingredients
  • 6 T. unsalted butter or extra-virgin olive oil I used butter.
  • 1 1/4 pounds mushrooms I used cremini but you could mix it up by adding oyster mushrooms, chanterelles and/or shiitakes to your mix
  • 1/2 pound shallots finely diced
  • 1 T. tomato paste
  • 2 t. chopped fresh thyme leaves
  • 1 1/2 t. ground cumin
  • 1 t. ground coriander
  • 3/ r t. ground cinnamon
  • Pinch ground allspice
  • 2 1/2 t. kosher salt to your taste
  • 5 C. water
  • 1 t. black pepper
  • 5 ounces baby spinach
  • Fresh lime juice to taste
  • 1 1/2 C. cooked barley
  • Plain yogurt optional
Instructions
  1. Heat 3 tablespoons of butter (or olive oil) in a soup pot. Saute one-half of the mushrooms and one-half of the shallots in the oil. Remove to a bowl and repeat with the other half of the butter, mushrooms and shallots. Return all the sautéed mushrooms to the soup pot.
  2. Add tomato paste, thyme, cumin, coriander, cinnamon and allspice to the pot and cook until the spices are fragrant for about 1 minute.
  3. Stir in 5 C. water, salt and black pepper. Simmer for about 20 minutes. Stir in the baby spinach and let the soup cook until the spinach is wilted (about 1-2 minutes).
  4. Remove some of the chopped mushrooms from the soup pot and set aside. Using an immersion blender or blender, coarsely puree the soup. Add the chopped mushrooms back into the soup.Add the cooked barley. Add the lime juice to your taste. Thin with additional water if needed. Serve with shreds of spinach to garnish and a generous dollop of yogurt stirred into the soup. Alternatively, serve with shaved parmesan.