So it’s Saturday and I’ve got a date with this really fungi… haha, get it?! I’m making a mushroom soup!
This version is an adaption of a recipe from the New York Times, it is not my original creation. But I saw the recipe online and thought… this looks delicious, but has WAY TOO MANY steps. Let’s make it easy and throw it all in the crock pot instead. And guess what. Yup. It works just perfectly without the extra hassle and dirty dishes.
There are so many wonderful varieties of mushrooms, you can change up the the recipe a million different times for different texture and flavor results. Play around with it. I have increased the quantity of seasonings after reading reviews saying that it needed a little more umphh. I don’t think that’s a technical culinary term, but neither is WOW or YUM and those are the things I’m going for here! I’ve added links for you to my favorite brand of seasonings, just in case you don’t already have these items on hand.
Try this soup with a dollop of plain greek yogurt and some naan or pita bread. Enjoy!
Crock Pot Mushroom-Spinach Soup with Middle Eastern Spices
Prep Time: 20 minutes
Cook Time: 7 hours
Serves: 8 people
~1-1.5 lbs fresh mushrooms- cleaned and diced=about 5-6 cups
(try button, cremini, portobello, Baby Bella, etc)
1/4 lb shallot (one) finely diced
2 T. tomato paste
3 T. salted butter
2 t. dried thyme
1 1/2 t. coriander
2 t. cinnamon
2 t. cumin
1 t. salt
1/2 t. freshly cracked black pepper
5 cups water
5 ounces fresh baby spinach
plain greek yogurt (optional)
Dice mushrooms and shallots and stir together in crock pot. Add seasonings, tomato paste, and butter. Pour water in, but do not stir. Cook on low for 6 hours- you may lift the lid and give it a stir after the butter appears to be completely melted.
After 6 hours, add the spinach and squeeze about 2 T. of fresh lime juice into the crock pot, give it all a stir, and heat on low for up to one more hour… or until spinach is wilted. Serve with a dollop of plain greek yogurt.