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 vinegar 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

DIRECTION

• 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 vinegar 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.