Mushroom Hummus Soup
(from fearama’s recipe box)
Prep time: 30 minutes
Cook time: 60 minutes
Serves 2 people
Categories: Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 shallots, minced
- 1/2 pounds cremini mushrooms, sliced
- Kosher salt
- Freshly ground pepper
- 1 cloves garlic, minced
- 1 tablespoons madeira wine or brandy
- 3 cups low-sodium chicken broth
- 1 sprigs thyme
- 1/2 cup hummus
- Grated zest and juice of 1 lemon
- 1 tablespoons roughly chopped fresh parsley
- 1 scallion, roughly chopped
- Greek yogurt, for topping
Directions
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Heat the olive oil in a medium saucepan over medium-high heat.
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Add the shallots and cook until soft, about 3 minutes.
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Add the mushrooms, season with salt and pepper, and cook until the liquid from the mushrooms evaporates, about 15 minutes. Add the garlic and cook 1 minute.
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Add the madeira wine and cook 2 minutes, scraping up any browned bits.
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Add the broth and thyme; simmer gently, stirring occasionally, about 30 minutes.
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Discard the thyme sprigs.
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Stir the hummus into the soup. Transfer half of the soup to a blender and puree (remove the filler cap to let steam escape), then return to the saucepan and simmer 15 more minutes.
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Remove from the heat, stir in the lemon juice and season with salt and pepper.
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Mix the lemon zest, parsley and scallions in a small bowl.
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Ladle the soup into bowls and top with the yogurt and lemon-parsley mixture.