Mushroom-Hummus Soup

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I wasn't completely sure what to expect and how it would turn out, but two thumbs up! Really great soup for fall! I did switch the mushrooms to Portabellos since I love those and added some grated Parmesan to thicken the soup. The fresh squeezed lemon really freshens it up so that it doesn't seem so heavy. I also, topped it with mascarpone at the end instead. All in all, this is something I would definitely make again!

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This soup is SO Yummy. My husband is a soup guy. I have made so many soups for him and he actually asked me to "please make this one again". I did make alterations based on the other posts so here it goes.. I added a splash of apple cider vinegar instead of the wine and limited the lemon to juice of a half lemon instead. I completely cut out the grated zest. Because when I got to the end of the soup making process and it seemed not very substantial, I added a whole can of chick peas and 1/2 bottle of marinated artichoke hearts. (frozen were just as good. the best part was instead of the greek yogart and parsley( which i tried the first time and didn't care for upon leftovers I added fresh shaved parmesan cheese... served with crusty bread and oh my... SO DELISH
This one goes in the dinner rotation for sure.

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Even my husband who doesn't like mushrooms liked this soup. I used a little balsamic vinegar for acid instead of the lemon because of previous reviews. I added crab to the soup at the end, to make it a little more substantial. Nice alternative to cream soups (several in my family are allergic to dairy.

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YUM! One of the family favorites. For those who may have skipped over this recipe because of a "3" rating, you are missing the boat. One, you MUST love mushrooms and hummus.

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Without the lemon juice.

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This soup had a very robust flavor (and I agree, perhaps a touch too much lemon juice, but I was almost overwhelmed by it as there were only mushrooms to give the soup any substance. I felt that it needed more– mushrooms, carrots, rice– something more hearty against which to balance the flavorful broth. The addition of the greek yogurt and lemon zest made it even more tart. I used the rest of the soup with quinoa as a sauce, per se. Probably will not make again.

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I think next time I make the soup I would leave out either all or the majority of the lemon juice. It just makes it a bit tart, which isn't my preferred taste. Without the lemon juice it'd easily get another star from me!