HUMMUS SOUP
This is a vegetarian soup I was messing about with a few month back. It is pretty healthy and pretty flavorful. A lot of vitamins are packed into this thick creamy soup.
Provided by Maggie May Schill
Categories Cream Soups
Time 50m
Number Of Ingredients 15
Steps:
- 1. Heat a dutch oven or large sauce pan up over medium heat. Add peanut oil and bring it up to temperature. Add in shallots and cook until translucent...about 3-4 minutes.
- 2. Add mushrooms to the pot. Salt and pepper the mushrooms and stir occasionally for about 10-15 minutes, or until their liquids start to yield out.
- 3. Add garlic and stir. Cook for about a minute or so more, then add your rice wine. Deglaze the pan with the rice wine.
- 4. Add in broth, along with the thyme, bay leaf and turmeric. Stir then cover pot for a half-hour.
- 5. Pull out thyme sprigs and bay leaf and discard them. Stir in hummus. Cook for about 2 minutes longer.
- 6. Stir in yogurt, lemon zest, parsley and green onions. Salt and pepper to taste and serve hot. Side note: I sometimes like to serve this soup as a puree, but it is up to your preference if you like it chunky or not.
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