Mushroom Spinach Soup With Cinnamon Coriander And Cumin Food

MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN

Steps:

• 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 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 to 2 minutes.
• Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.

MUSHROOM SPINACH SOUP

Steps:

• Saute butter, leeks, onion, and garlic until clear. Add mushrooms (except the 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato paste and bay leaf. Simmer for 30 minutes or so.
• Strain out the vegetables.
• Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired.

SPICED MUSHROOM SOUP

Steps:

• Heat oil on low in a pan and add onions and garlic. Cover and leave to sweat over a low heat for 10 minutes. Do not let them brown, they should go transparent and soft.
• Add the Cinnamon, Coriander, Cumin and Bay. Stir until combined. Add the Cardamom Pods and stir VERY gently; do not break the pods up.
• Add your mushrooms and leave to sweat, covered, stirring occasionally. You will find that the mushrooms soak up the oil and water from the pan; don't panic, they will release it plus their own juices when they break down during cooking.
• Once the mushrooms have begun to cook, add the chicken stock and leave covered for 30 minutes. By this time, the mushrooms will be fully cooked, soft, tender and lightly spiced.
• Blitz in a blender or use a stick blender to reduce to a soupy consistency. If you find it is too runny for your taste, continue blending and then put back on the heat to remove some water. Alternatively, add a teaspoon of cornflour to thicken it, however this will require some more heating to cook out the flour.
• Add salt and pepper to taste. It is a naturally dark soup, however cream can be added to lighten it and provide a creamier texture. Serve piping hot.

MUSHROOM-SPINACH SOUP WITH MIDDLE EASTERN SPICES

Steps:

• 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 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 to 2 minutes.
• Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.

CREAMY SPINACH MUSHROOM SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.