Mushroom-Hummus Soup
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
59
Spice
47
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 cloves
Garlic (minced)2 tbsps
Madeira Wine6 cups
Chicken Broth (low-sodium)2 sprigs
Thyme3 cup
Hummus2 tbsps
Parsley (roughly chopped fresh)Directions:
1
Heat the olive oil in a medium saucepan over medium-high heat
2
Add the shallots and cook until soft, about 3 minutes
3
Add the mushrooms, season with salt and pepper, and cook until the liquid from the mushrooms evaporates, about 15 minutes
4
Add the garlic and cook 1 minute
5
Add the madeira wine and cook 2 minutes, scraping up any browned bits
6
Add the broth and thyme; simmer gently, stirring occasionally, about 30 minutes
7
Discard the thyme sprigs
8
Stir the hummus into the soup
9
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
10
Remove from the heat, stir in the lemon juice and season with salt and pepper
11
Mix the lemon zest, parsley and scallions in a small bowl
12
Ladle the soup into bowls and top with the yogurt and lemon-parsley mixture