A variety of spices combined with lemon and fresh herbs give off warmth and a delicious taste, while the beans and mushrooms add texture to this soup.  It is especially good on a relaxing fall day. 

Serves 4-6

Ingredients

1/4 cup extra-virgin olive oil
1 onion, finely chopped
4 garlic cloves, thinly sliced
12 ounces variety of mushrooms (crimini, shiitake, small white), stems removed and chopped
14-ounce can cannellini beans, drained and rinsed
3 tablespoons coarsely chopped fresh parsley, plus more for serving
5 cups chicken stock
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric, plus more for serving
1 teaspoon sweet paprika
Pinch of cayenne pepper
1 fresh thyme sprig
Salt and a generous amount of freshly ground black pepper
1/4 cup fresh lemon juice
1/4 cup plain milk yogurt, plus more for serving (if desired)

Instructions

Heat the olive oil in a large pot over medium heat.  Add the onion and garlic and cook for about 5 minutes to soften.  Add the mushrooms, beans and parsley and cook, stirring occasionally, 10 minutes longer.

Pour the chicken stock into the pot.  Add the coriander, cumin, turmeric, sweet paprika, cayenne pepper, thyme, and salt and pepper, and bring to a boil.  Reduce the heat to low, cover, and simmer for 20 minutes.  Remove from the heat and discard the thyme sprig.

In batches, carefully puree the soup in a blender and return the soup to the pot.  Stir in the lemon juice and reheat over medium heat.

Add the yogurt to a small bowl and then ladle some of the soup into the bowl, whisking until smooth.  Add the mixture to the pot and whisk constantly. 

Divide the soup into bowls and stir in a little yogurt, if desired.  Sprinkle the remaining parsley over the top and a small pinch of turmeric.  Serve immediately.