• prep: 0 hr
• cook: 1 hr
• total: 1 hr

servings:

This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory 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. Featured in: Vegetable Soups Built For Maximum Flavor.  Learn: How to Make Soup

• 6 tablespoons unsalted butter or extra-virgin olive oil
• 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
• Plain yogurt, for serving (optional)

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