Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin Recipe (2024)

This made a great foundation for wonderful soup. I started first with some bits of bacon that I had left over, substituted a whole sweet onion for the shallots, added a clove of chopped garlic, and then all the fresh mushrooms chopped, then the wonderful spices, followed with 5 cups of chicken broth (instead of water) and egg pasta noodles. Just before taking from the stove, added the fresh spinach! It was delicious, and my husband loved it! I especially loved all the amt. of mushrooms .

very delicious. I don't have an immersion blender and left it the way it was -- chunky (and it looked just like the picture). I would argue for not processing it.

All in all a real winner, totally tasty, really interesting texture. Made a few substitutions pantry and spice-wise, yellow onion for shallots, only Portobello mushrooms, dried thyme for fresh, added thinly sliced sweet potato and kale at the end. Used the water as directed because to me the interesting part about the recipe was to discover if ordinary water would deliver a rich stock flavor. It did. Stirred dollops of creme fraiche into each bowl. Wow!

This soup is absolutely fantastic: one of the best NYT recipes I have made, and I make a lot of them. I used veg stock instead of water, chose butter (4 Tbsp are enough), and used a blend of sh*take, wood ear, and oyster mushrooms. Don't skimp on the limes: I used two. Umami level midnight.

This recipe was so simple and packed with flavor! I used some dried porcini's then used the soaking liquid as part of the broth. I also added diced tofu, celery leaves and radish on top and made this a complete meal. This one is going in the books!

Really enjoyed this. Pureeing the soup slightly is important; adds a "meaty" flavor to the broth, while still leaving some pieces of mushroom for texture.

Darn auto correct ...that is crimini mushrooms not criminal.

We substituted Swiss chard for spinach and homemade chicken stock for water. Added 3/4 cup of barley and simmered for 50 minutes instead of 20. Used 2 shallots, one small onion, micro-planed garlic and the chard stems, diced small. Doubled the ground coriander, omitted the allspice. Used a heavy hand with the pepper mill. Had neither lime nor yoghurt but grated some Parmesan over. Absolutely delicious.

Made this exactly as written, except I didn't have limes so I used lemons instead. Absolutely delicious and perfect. My roommate went absolutely nuts for it too. A keeper.
To those who cut (complained about) the salt: you do realize kosher salt is different from table salt, right?

Haven't tried it yet but thinking about adding lentils. Any thoughts?

Used a lamb shank. Simmered it for 60 - 90 minutes before adding it (with its broth) to mushrooms, etc. instead of water. Added a half cup of barley with the broth. So a combination of scotch broth and mushroom spinach soup. Delicious!

Thank you for this fabulous recipe and the helpful comments from other makers! I whipped up this soup using what I had, which amounted to fewer mushrooms and 3 cups of broth, but I kept the amount of spices just as the recipe called for (except, no coriander, and half the salt). The resulting flavor was out of this world. I tossed in some leftover brown rice and diced cooked chicken with the spinach and had an hearty, amazing meal in a short time. I'm definitely making this again!

I really dislike chicken stock/ broth. I've made this and it's very good without some meat broth. I am not a vegetarian but I dislike meat in a recipe that is essentially not meat oriented. You can make excellent vegetable stock by roasting the vegetables.

EXCELLENT QUESTION. Chicken stock/broth will make the soup richer and is a better choice than water.

Wholly cumin! Going to try this recipe with 1/4 of the cumin. Totally overpowered the recipe. Cumin soup with mushroom texture. Otherwise I think it might be a really great recipe.

1/2 pound of shallots?

Very nice soup for winter days if you don’t want something heavy but still want that hearty feeling. I decided to only blend 1/3 of the soup so it is thick but still has nice pieces of mushroom. I don’t like mushroom soup when it’s one big uniform mass. Very tasty and easy to make.

I liked -used whole lime -maybe a little less lime

I used 2 T oil and salt to taste, but it left me wanting (maybe shouldn’t have cut out butter?). I added 2 T toasted pine nuts before blending. Happy enough, but will try veg broth next time.

On the easy and quick side to prepare, with a big payoff in flavor. I had a handful of leftover cherry tomatoes and a bit of garbanzos, so I threw them in too. Can see how it could be very versatile and delicious with other things you might have in your fridge - leftover chicken, eggplant, carrot, celery, etc. Melissa Clark uses this spice combo frequently, and it's a winner. Lime does brighten it. Perfect for a cold winner day.

Loved this. Used homemade bone broth instead of water. I would recommend using the emulsion blender - it was still chunky but also smooth.

Used bay leaf instead of thyme and allspice. Very satisfying with the lime, yogurt and some black pepper crackers.

In addition to 1 pound of Bella Mushrooms, added 2 handfuls of mixed dried mushrooms that I rehydrated and used the mushroom water in place of the water. Added a deep mushroom flavor. Guests emptied the pot...will make a double batch next time to have leftovers.

I loved this soup! Very easy to make. I made half the amount of everything and it was perfect for dinner for four. I added a bit more spinach and some leftover snow peas and it worked great. Also only used cremini mushrooms as that's all I had and it's still excellent. After cooling it off I put in blender on the chopped salsa setting and got a nice, smooth and very tasty soup. Make sure to be liberal with your spices though otherwise it'll be a bit bland. We all felt healthier!

The stars set me up for expectations that weren’t fulfilled - this was fine, but it wasn’t out of this world or even really good. It was better before the spinach was added and blending isn’t necessary - seeing the mushrooms (rather than a brown and green-flecked broth) is more palatable, I think.

Sooooo, I don't own an immersion blender (I'm a newbie w/o robust kitchen accessories), and I didn't do the immersion blending at the end, and IT WAS STILL SUPER GREAT. Just want to report in on that detail. I followed recipe almost to the letter: blown away with the satisfaction of this earthy, filling, and delicious soup. I only used sh*take and Baby Belle mushrooms (my grocery stores aisles). My small departure...I didn't use yogurt, dollop of sour cream. Will make forever and ever. Triumph.

A good base as most say. Need to adjust a lot and first the cumin that is overpowering. Possibly more umami.. some starch… don’t skip on the lemon (double it) . A little alcohol is you care….This is a very average soup as is, but the calorie count is very low so here you have it!

Just a note that this was MUCH more delicious the following day. Flavors all melded and umami popped!

I can’t say enough about this recipe. It’s healthy, filling, easy to make and oh so delicious!! Thank you!