Mushroom ­Spinach Soup

This is such a simple soup, but it has great complex flavors and depth.  It smells amazing as it cooks!  It has all our favorite spices, so I knew it would be an easy soup for everyone to enjoy.  I also think it's a nice base to build on.  We plan to try it with beans next time... and maybe lentils the time after that.  My version is below but the original version is here (with shallots).

Mushroom ­Spinach Soup
serves 4-6

3-6 tablespoons butter or olive oil
1-2 pounds  mushrooms, chopped or finely diced
1 onion
1 tablespoon tomato paste or ketchup
1 teaspoons dried thyme
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
¾ teaspoon ground cinnamon
water or veggie broth or chicken broth or whey
salt, to taste
1 teaspoon black pepper
1/2 pound or more of baby greens (chopped, optional)
protein (we plan to try white beans or garbanzo next time)
Fresh lime juice, to taste
Plain yogurt, for serving (optional)
Hot sauce

Heat butter or oil in a large pot over medium­ high heat. Add the mushrooms, cook till the liquid releases and evaporates.  Add in onions, cook till lightly browned.

Add in tomato paste/ketchup and spices; cook until fragrant, about 1 minute.

Stir in 5 cups liquid, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook for 20 minutes. You could purée smooth at this point or wait and coarsely purée after adding the greens.  Stir in greens and let cook until just wilted, 1 to 2 minutes.

If you like, coarsely purée soup now Mix in beans, if using, let heat another few minutes.  Serve with lime juice, yogurt, and hot sauce, if you like.