Mushroom Hummus Soup
2 T olive oil
1.25 # mixed or cremini mushrooms, sliced
2 T brandy or Madeira
3/4 c hummus
2 shallots, minced
Kosher salt & ground pepper
6 cups low salt chicken broth
2 cloves of garlic, minced
2 sprigs of thyme or 1/2-1 teaspoon dry thyme
- Heat olive oil in medium saucepan over medium heat. Add shallots and cook till soft, about 3 minutes.
- Add mushrooms, season with salt & pepper and cook till liquid from shrooms evaporates, about 15 minutes.
- Add brandy and cook 2 minutes, scraping any brown bits.
- Add broth and thyme, simmer gently, stirring occasionally about 30 minutes
- Discard thyme sprigs (if using dry, ignore)
- Stir hummus into the soup, blend with a whisk.
- Transfer half the soup, in batches, to a blender and purée (remove filler cap to let steam escape), then return to saucepan and let simmer 15 more minutes.
Serves 4.
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