Photo: Mushroom-Hummus Soup Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 shallots, minced
- 1 1/4 pounds cremini mushrooms, sliced
- Kosher salt and freshly ground pepper
- 2 cloves garlic, minced
- 2 tablespoons madeira wine or brandy
- 6 cups low-sodium chicken broth
- 2 sprigs thyme
- 3/4 cup hummus
- Grated zest and juice of 1 lemon
- 2 tablespoons roughly chopped fresh parsley
- 2 scallions, roughly chopped
- Greek yogurt, for topping
Directions
Heat the olive oil in a medium saucepan over medium-high heat. Add the shallots and cook until soft, about 3 minutes. 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. Add the madeira wine and cook 2 minutes, scraping up any browned bits. Add the broth and thyme; simmer gently, stirring occasionally, about 30 minutes.
Discard the thyme sprigs. 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. Remove from the heat, stir in the lemon juice and season with salt and pepper. Mix the lemon zest, parsley and scallions in a small bowl. Ladle the soup into bowls and top with the yogurt and lemon-parsley mixture.
Serves: 4
Calories: 264
Total Fat: 14 gram
Saturated Fat: 2 grams
Protein: 17 grams
Total carbohydrates: 23 grams
Sugar: 4 grams
Fiber: 5 grams
Cholesterol: 0 milligrams
Sodium: 416 milligrams
Photograph by Kana Okada
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By Holly884
Los Angeles, CA
on October 17, 2012
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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!
By spagirlphilly
Philadelphia, PA
on March 08, 2012
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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.
By rgaugler
Belgrade, MT
on February 12, 2012
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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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