Mushroom Hummus Soup Food

HOMEMADE HUMMUS

Steps:

• Combine three 15-ounce cans chickpeas (drained and rinsed), 1/3 cup plus 1 tablespoon tahini, 1/2 teaspoon ground cumin, 3 chopped garlic cloves, the juice of 1/2 lemon and 1 1/2 teaspoons salt in a food processor or high-powered blender. Pulse until somewhat smooth, adding up to 1 cup water to reach the right consistency. Add 1 tablespoon olive oil and pulse. Taste and adjust the seasoning.

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
• In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
• Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

FRESH MUSHROOM SOUP

Steps:

• In a small bowl, combine broth and dry milk. Set aside.
• Heat margarine in large saucepan over medium heat. Add onion, garlic and both chopped and sliced mushrooms. Cover and cook 8 to 10 minutes.
• Uncover and adjust temperature to high. Allow moisture to evaporate.
• Stir in flour.
• With a wire whisk, blend chicken broth and milk mixture into mushroom mixture. Bring to a boil.
• Add sherry, lemon rind, parsley and lemon juice.
• Stir to mix well. Serve hot.

HUMMUS SOUP RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and garlic and sauté until tender, about 5 minutes.
• Add the vegetable stock, water, and chickpeas. Cover, bring to a simmer, and cook for 10-15 minutes. Remove the pot from the heat and stir in the lemon juice.
• Meanwhile, make the pita croutons: Tear the pita into small pieces. Spread on a baking sheet, drizzle with the olive oil, and sprinkle with za'atar. Toss until well coated.
• Transfer to the oven and toast until the pita croutons are golden brown, 7-10 minutes.
• Use an immersion blender to purée the soup until smooth and creamy. Stir in tahini, nutritional yeast, and salt.
• Ladle the soup into bowls and top with the pita croutons, feta, and parsley. Serve immediately.
• Enjoy!

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.