"Cold Winter’s Night Soup"
(fast and easy too)
adapted from NYTimes, M Clark.
INGREDIENTS
3 tablespoons unsalted butter or extra-virgin olive oil
3/4 pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
1/4 pound shallots, finely diced
1/2 tablespoon tomato paste
1 teaspoons chopped fresh thyme leaves
3/4 teaspoons ground cumin
1/2 teaspoon ground coriander
1/3 teaspoon ground cinnamon
Pinch ground allspice
1 1/4 teaspoons kosher salt, more to taste
1/2 teaspoon black pepper
1/2 can of white kidney beans (cannellini)
3 ounces baby spinach
Fresh lime juice, to taste
PREPARATION
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 2-3 cups water, the salt and the black pepper. Add beans. 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 (Or not, it’s good "country-style").
Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary.
