Mushroom-Spinach soup

I was looking for a vegetarian option to make when it was super cold outside.  I made this mushroom-spinach soup.  It was super easy and if you wanted to go another step you could probably use a manchego cheese and melt it over the top.  Bread to sop this up is recommended.

Unsalted butter and olive oil

1 1/2 pounds of mixed mushrooms sliced

1/2 lb shallot chopped

1 tbsp. tomato paste

1 tbsp. chopped fresh thyme leaves

1 1/2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. ground cinnamon

1 tbsp. kosher salt

1 tsp. freshly ground black pepper

5 cups vegetable broth (I used beef broth because that is what I had)

6 ounces baby spinach

Fresh limes to squeeze in the soup at the end

Plain yogurt to use at the end but not necessary

I covered the bottom of a large pot with olive oil and some butter over a medium-high heat.  Tossed in the shallots and mushrooms, stirring occasionally, until the mushrooms are browned.  I found myself adding a little bit of olive oil and butter because the mushrooms quickly sop up the liquid.

Stir in the tomato paste, thyme, cumin, coriander, and cinnamon.  Stir about one minute or until everything is mixed in.  It should smell really fragrant.

Stir in 5 cups broth.  I know this is supposed to be vegetarian but I will say the beef broth really made the soup much richer.  Water could be used but it makes the soup light.  Add the salt and pepper.  Simmer over a medium heat for about 20 minutes.  Add the spinach until just wilted, about 1-2 minutes.

Use an immersion blender to coarsely puree the soup.  Mix in a bit of lime juice.  Pour into bowls, serve with dollops of yogurt in the soup, your choice.  Voila.