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Ingredientes
- 2 tablespoons extra-virgin olive oil
- 2 shallots, minced
- 1 1/4 pounds of cremini mushrooms, sliced
- Kosher salt
- ground pepper
- 2 clover of garlic
- 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 yougurt for topping
Direcciones
- Heat the olive oil in a medium sauce pan 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 the soup to a blender then return to the saucepan and simmer 15 more minutes. Remover from the heat, stir in the lemon juice and season with salt and pepper. Mix the lemon zest, parsley and scallions in small bowl. Ladle the soup into bowls and top with yogurt and lemon parsley mixture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 6 servings | |
| Calories 173 | |
| Calories from Fat 78 | 45% |
| Total Fat 8.76g | 11% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 154mg | 6% |
| Potassium 698mg | 20% |
| Total Carbs 13.85g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.11g | 1% |
| Protein 8.79g | 14% |
