Mushroom-Hummus Soup

Active: 45 mins
Total: 1 hr 30 mins
Serves: 4-6

2 Tbs extra-virgin olive oil
2 shallots, minced
1 1/4 pounds cremini mushrooms, sliced
Kosher salt and freshly groud pepper
2 cloves garlic, minced
2 Tbs madeira wine or brandy (we just used a sweet red wine)
6 cups low-sodium chicken broth
2 springs thyme
3/4 cup hummus
Grated zest and juice of 1 lemon
2 Tbs roughly chopped fresh parsley
2 scallions, roughly chopped
Greek yogurt, for topping

1. Heat the olive oil in a medium saucepan (we used our stockpot bc it makes quite a bit) over med-high heat.  Add the shallots and cook until soft, about 3 mins.  Add the mushrooms, season with salt and pepper, and cook until the liquid from the mushrooms evaporates, about 15 mins..  Add the garlic and cook 1 min.  Add the wine and cook 2 mins, scraping up any browned bits.  Add the broth and thyme; simmer gently, stirring occasionally, about 30 mins.

2. Discard the thyme sprigs.  Stir the hummus into the soup.  Transfer half of the soup to a blender and puree (remove the filler cap to let steam escape), then return to the saucepan and simmer 15 more mins.  Remove from the heat, stir in the lemon juice and season with salt and pepper.  Mix the lemon zest, parsley and scallions in a small bowl.  Ladle the soup into bowls and top with the yogurt and lemon-parsley mixture.