Mushroom soup with hummus

soups 554 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Mushroom soup with hummus
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 30 min
  • Calories: -
  • Difficulty: Easy
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Mushroom soup with hummus

Ingredients

Directions

  1. Heat olive oil in a medium saucepan over medium-high heat. Add shallots and cook until soft, about 3 minutes. Add the mushrooms, season with salt, pepper and fry until the mushrooms have evaporated, about 15 minutes. Add garlic and cook for 1 more minute. Pour in the wine and cook for 2 minutes, scraping off any adhering pieces from the bottom of the pan. Add broth and thyme; cook over low heat, stirring occasionally, for about 30 minutes.
  2. Remove the thyme sprigs. Stir in hummus into the soup. Pour half of the soup into a blender and chop (leave the hole on the lid open to allow hot steam to escape), then pour back into the pot and cook for another 15 minutes. Remove from heat, stir in lemon juice, season with salt and pepper to taste. In a small bowl, combine lemon zest, parsley, and onion. Pour the soup into bowls, top with yogurt and sprinkle with lemon parsley.

Mushroom soup with hummus



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 30 min
  • Calories: -
  • Difficulty: Easy

Mushroom soup with hummus

Ingredients

Directions

  1. Heat olive oil in a medium saucepan over medium-high heat. Add shallots and cook until soft, about 3 minutes. Add the mushrooms, season with salt, pepper and fry until the mushrooms have evaporated, about 15 minutes. Add garlic and cook for 1 more minute. Pour in the wine and cook for 2 minutes, scraping off any adhering pieces from the bottom of the pan. Add broth and thyme; cook over low heat, stirring occasionally, for about 30 minutes.
  2. Remove the thyme sprigs. Stir in hummus into the soup. Pour half of the soup into a blender and chop (leave the hole on the lid open to allow hot steam to escape), then pour back into the pot and cook for another 15 minutes. Remove from heat, stir in lemon juice, season with salt and pepper to taste. In a small bowl, combine lemon zest, parsley, and onion. Pour the soup into bowls, top with yogurt and sprinkle with lemon parsley.

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