Soup / Vegetarian

Mushroom-hummus soup

A soup that pretty much made out of hummus.

A week or so ago, I made some homemade hummus, which, with a bag of pita chips, is a great way to get fat. It’s good and supposedly good for you, but like all things, too much of a good thing will make you a fat bastard.

To use it up without blowing up, I came across this soup in the Healthy Eating section of the Food Network. I highly recommend this dish, especially with the optional dollop of Greek yogurt. Don’t mix the yogurt in though, or the soup will get grainy.


Recipe courtesy of Food Network
Serves 4-6

2 tbsp. olive oil
2 shallots, minced
1-1/4 lbs. cremini mushrooms, sliced
salt and pepper
2 garlic cloves, minced
2 tbsp. madeira wine or brandy
6 cups chicken broth
2 sprigs thyme
3/4 cups hummus
1 lemon, zest and juice
2 tbsp. fresh parsley, chopped
2 scalliones, chooped
2 scallions, roughly chopped

Greek yogurt

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/brandy, and cook 2 minutes, scraping up any browned bits. Add the broth and thyme, and 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, then return to the saucepan and simmer 15 more minutes. Remove from the heat, stir in the lemon juice. Season.

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.



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