Mushroom soup with cinnamon

METHOD

1. Step 1: Brown the mushrooms and shallots

   • 3 tablespoons unsalted butter or olive oil
   • 600 g mushrooms, chopped
   • 220 g shallots, finely diced

   Heat the butter (or oil) in a large pot over medium-high heat. Add the mushrooms and shallots. Cook, stirring occasionally, until they release their liquid and brown deeply, about 15 minutes.

2. Step 2: Add tomato paste and spices

   • 1 tablespoon tomato paste
   • 2 teaspoons fresh thyme leaves, chopped
   • 1½ teaspoons ground cumin
   • 1 teaspoon ground coriander
   • ¾ teaspoon ground cinnamon
   • Pinch of ground ginger
   • Pinch of ground nutmeg

   Stir in the tomato paste, thyme, cumin, coriander, cinnamon, ginger, and nutmeg. Cook, stirring, until fragrant, about 1 minute.

3. Step 3: Simmer the soup

   • 2 liters water
   • 2½ teaspoons kosher salt, plus more to taste
   • 1 teaspoon black pepper

   Pour in the water, add the salt and black pepper, and bring to a gentle simmer. Cook over medium heat for about 20 minutes.

4. Step 4: Add spinach and blend

   • 150 g baby spinach

   Stir in the spinach and cook just until wilted, 1 to 2 minutes. Blend the soup with an immersion blender (or in batches in a food processor) until mostly smooth but still textured. Taste and adjust seasoning.