Makes six one-cup servings. About 9.3 net carbs per serving. Prep time: 15 minutes. Cooking time: about 40 minutes. Easy dairy free version: just use all olive oil instead of a mix of olive oil and butter, and omit the cream at the end).
I grew up with mushroom soup: My dad was Czech, which meant he shared the European passion for fresh mushrooms straight from the woods. We made our mushroom soups with whatever we happened to pick. If we were “mushroom hunting” close to home, that meant field mushrooms or inky caps (which we called “shaggy manes”). If we went out into the woods somewhere, we brought home paper bags filled with morels or large meaty mushrooms from the boletus family.
But a warning: Our rule was always “When in doubt, throw it out.” Most mushrooms are non-edible, and some are poisonous. You learn mushrooms one at a time, and the only mushrooms you should eat are those you know for a fact to be edible — which, for most of us, means buying them at the grocery store.
The recipe below combines my central European heritage (cream sauce!) with flavorful Mediterranean spices, although it can be enjoyed without the cream. Either way, it is delicious.
Ingredients
- 6 Tbsp unsalted butter or extra virgin olive oil: We recommend a half and half split.
- 1 1/4 pounds chopped mushrooms. We recommend a mixture of your favorites, including some highly flavored ones such as cremini, oyster, and shiitake. If you only have button mushrooms, you can add a few dried mushrooms for more flavor.
- 1/2 pound finely chopped shallots
- 1 Tbsp tomato paste
- 2 tsp fresh chopped thyme leaves
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp ground cinnamon
- Pinch of allspice
- 1 1/2 tsp salt (or to taste)
- 1 tsp black pepper
- 5 cups vegetable broth or chicken broth
- 5 oz baby spinach
- 1 Tbsp lime juice
- 1 cup cream (combo of heavy and light cream is good)
Directions
- Cook the shallots and mushrooms in two batches. Heat half the butter/oil in a large pot over medium high heat. Add half the mushrooms and half the shallots and cook, stirring occasionally until the liquid has evaporated and the mushrooms are browned. (10 – 12 minutes). Set aside, then repeat the process with the other half of the oil/butter, the mushrooms, and the shallots.
- Combine the cooked mushrooms and shallots in the pot. Add the tomato paste, thyme, cumin, coriander, cinnamon, and allspice. Stir, then cook on medium heat until fragrant (about one minute).
- Add the vegetable broth, salt, pepper, and lime juice. Stir and bring to a simmer over medium heat and cook for 20 minutes.
- Stir in baby spinach, and allow it to wilt, then add the cream and adjust the seasonings.
