Mushroom Hummus Soup Food

HUMMUS SOUP

Steps:

• Soak the chickpeas overnight and drain, or rinse and drain.
• canned chickpeas.
• Combine chickpeas with the water or stock, turmeric, cumin, and coriander in a large heavy-bottomed soup pot.
• Bring to a boil and add the saffron.
• Cover, reduce heat, and simmer 1 hour.
• Add the salt and continue to simmer another hour or until the beans are tender.
• (Less cooking time is required if using canned chickpeas.).
• Blend the soup to a smooth puree in a blender, immersion blender or food processor along with the garlic, lemon juice, and tahini.
• Pour back into the pot and whisk in the yogurt.
• Thin out, if you wish, with water or additional yogurt.
• Taste and adjust seasonings.
• Heat through and serve, topping each bowl with a spoonful of yogurt and garnishing with a lemon wedge for squeezing over the soup.
• I like to add a sprig of Italian parsley and a sprinkle of sumac on top of the soup.
• Soup will keep for 3 to 4 days in the refrigerator and freezes well.

HUMMUS SOUP

Steps:

• 1. Heat a dutch oven or large sauce pan up over medium heat. Add peanut oil and bring it up to temperature. Add in shallots and cook until translucent...about 3-4 minutes.
• 2. Add mushrooms to the pot. Salt and pepper the mushrooms and stir occasionally for about 10-15 minutes, or until their liquids start to yield out.
• 3. Add garlic and stir. Cook for about a minute or so more, then add your rice wine. Deglaze the pan with the rice wine.
• 4. Add in broth, along with the thyme, bay leaf and turmeric. Stir then cover pot for a half-hour.
• 5. Pull out thyme sprigs and bay leaf and discard them. Stir in hummus. Cook for about 2 minutes longer.
• 6. Stir in yogurt, lemon zest, parsley and green onions. Salt and pepper to taste and serve hot. Side note: I sometimes like to serve this soup as a puree, but it is up to your preference if you like it chunky or not.