Mushroom Hummus Soup

Once more, a girly-lunch paid off. I love having free reign on what I can cook...(no offense hubby, there are just A FEW things you won't eat!) it really makes me excited to fix something up. I nabbed this recipe from my food network mag a couple of months ago and held onto it for a girls lunch. Holy moly it paid off! It was hilarious, every single bite one of the three of us would comment on how good, how flavorful, how YUM it was! Totally making this again, soon!


Mushroom Hummus Soup
Printable Version


2 Tbs. EVOO
2 shallots, minced (or a small onion)
1 1/4 lbs. cremini mushrooms, sliced
salt and pepper
2 cloves garlic, minced
2 Tbs. white cooking wine
6 cups chicken broth
1 tsp. dried thyme
3/4 cup hummus
grated zest and juice of 1 lemon
2 Tbs. roughly chopped parsley
2 scallions, chopped
greek yogurt, for topping


Heat the EVOO in a medium saucepan over meidum-high heat. Add the shallots and cook until soft, about 3 minutes. Add the mushrooms, season with salt and pepper, and cook for 15 minutes, or until the liquid from the mushrooms evaporates. Add the garlic and cook 1 minute. Add the wine and cook 2 minutes, scraping up any browned bits. Add the broth and thyme, simmer gently, stirring occasionally, for 30 minutes.
Stir in the hummus into the soup. Transfer the soup to a blender and and puree (make sure to remove the filler cap to let steam escape), then return to the saucepan and simmer for 15 additional minutes. 
While simmering, mix the lemon juice, zest, parsley and scallions in a small bowl.  Remove soup from the heat and ladle into bowls. Top with the greek yogurt and lemon-parsley mixture.


Serves 4 for a main dish, 6 for a side dish.
Recipe adapted from Food Network Mag