MUSHROOM-HUMMUS SOUP

Mushroom-Hummus Soup image

Provided by Food Network Kitchen

Time 1h30m

Yield 4-6 servings

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 264 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 416 milligrams, Carbohydrate 23 grams, Fiber 5 grams, Protein 17 grams, Sugar 4 grams