Mushroom-spinach soup with Middle Eastern spices from A Good Appetite at The New York Times by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on February 23, 2016

    I liked this better on the second day than the first. Still, it was disappointing. To my taste, there was too much butter used to saute the mushrooms and shallots and the butter flavor was too prominent. In addition, the spice combination was just a bit odd and did not blend well into the soup. If I were to make it again, I'd eliminate the allspice altogether and probably decrease the amounts of the others.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.