Time: 1 hour 30 min.
Complexity: easily
Servings: 6

This hearty and aromatic soup gets its rich flavor from mushrooms, spices, lemon, hummus, and fortified wine. The mushrooms are first sautéed with onions, garlic, and wine, then covered with broth and simmered with hummus—a chickpea-based paste. Hummus not only adds a wonderful flavor to the soup but also thickens it slightly. Puree half the finished soup in a blender and return it to the pot to create a creamy soup with delicious mushroom chunks. When serving, top each serving with a dollop of Greek yogurt and a sprinkle of herbs and lemon zest.

Ingredients:

• 550 g of mushrooms, sliced
• 2 tbsp. l. olive oil
• 2 shallots, chopped
• 2 cloves garlic, crushed
• 2 tbsp Madeira or brandy
• 6 cups lightly salted chicken broth
• 2 sprigs of thyme
• 3/4 cup hummus
• Grated zest and juice of 1 lemon
• 2 tbsp coarsely chopped fresh parsley
• 2 green onions, chopped
• Greek yogurt for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

champignon mushrooms, shallots, red wine, hummus, thyme

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Preparation:

Step 1
• Heat olive oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 3 minutes. Add the mushrooms, season with salt and pepper, and cook until the mushrooms' liquid has evaporated, about 15 minutes.
Step 2
• Add the garlic and cook for another 1 minute. Pour in the wine and cook for 2 minutes, scraping up any browned bits from the bottom of the pan. Add the broth and thyme; simmer over low heat, stirring occasionally, for about 30 minutes.
Step 3
• Remove the thyme sprigs. Stir the hummus into the soup. Pour half the soup into a blender and puree (leave the lid open to allow the hot steam to escape), then return it to the saucepan and simmer for another 15 minutes.
Step 4
• Remove from heat, stir in lemon juice, and season with salt and pepper to taste. In a small bowl, combine the lemon zest, parsley, and chives. Ladle the soup into bowls, top with yogurt, and sprinkle with lemon parsley.

Votes: 7