Mushroom-Hummus Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 203.1
  • Total Fat: 12.6 g
  • Cholesterol: 7.9 mg
  • Sodium: 1,628.8 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 10.6 g

View full nutritional breakdown of Mushroom-Hummus Soup calories by ingredient
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From Food Network Magazine:
From Food Network Magazine:

Number of Servings: 4


    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 wine 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


Makes 4 servings

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 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.

Number of Servings: 4

Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.

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