Mushroom Soup with Hummus - Detailed recipes with photos.

This hearty and aromatic soup gains a rich taste thanks to mushrooms, spices, lemon, hummus and fortified wine. Mushrooms first fried with onions, garlic and wine, and then poured with broth and continue to cook with the addition of hummus – paste based chickpeas puree. Hummus not only gives the soup an amazing taste, but also thickens it a little. Grind half the soup in a blender and return back to the pan to resemble cream soup, with mouth-watering slices of mushrooms. When serving, add to each serving some Greek yogurt and sprinkle with a mixture of herbs and lemon zest. Nutritional value of one serving: (6 total) Calories 264, total fats 14 g., saturated fats g., proteins 17 g., carbohydrates 23 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Time: 1 hour. 30 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

550 gr mushrooms, chopped
2 tbsp. l olive oil
2 shallots, chopped
2 cloves, minced garlic
2 tbsp. l Madeira go brandy
6 tbsp. lightly salted chicken stock
2 sprigs of thyme
3/4 Art. hummus
Grated zest and juice of 1 lemon
2 tbsp. l coarsely chopped fresh parsley
2 chopped green onions
Greek yogurt to serve

Recipes with similar ingredients: champignon mushrooms, shallots, wine red, hummus, thyme

Recipe preparation:

In a medium-sized saucepan over moderate heat, heat olive oil. Add shallots and fry until soft, about 3 minutes. Add mushrooms, salt, pepper and fry until liquid from mushrooms will not evaporate, about 15 minutes.
Add garlic and cook another 1 minute. Pour in the wine and cook 2 minutes, scraping sticky pieces from the bottom of the pan. Add broth and thyme; simmer, stirring occasionally, about 30 minutes.
Remove the thyme sprigs. Stir in hummus soup. Half soup pour into a blender and grind (leave a hole on the cover open so that hot steam comes out), then transfer back to pan and cook for another 15 minutes.
Remove from the stove, stir in the lemon juice, salt and pepper over to taste. In a small bowl, combine lemon zest, parsley and onion. Pour the soup into plates, add yogurt and sprinkle on top lemon parsley.