Mushroom Soup for a Cold Day

All this cold weather entices me to make cauldrons of soup to keep us warm. My go-to recipe this winter is a mushroom soup that has hummus mixed in. Sounds kind of strange, but it adds an extra flavor dimension that complements the earthy mushroom flavor perfectly. I use Trader Joe's Mediterranean Hummus as I love this variety but I think any would do. I also usually use a mix of mushrooms from the West Chester Growers Market, but it would still be yummy with just cremini. The mushroom lady at the Grower's Market is the source of this recipe.

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

1. Heat olive oil in medium saucepan over medium heat. Add shallots and cook till soft, about 3 minutes.
2. Add mushrooms, season with salt & pepper and cook till liquid from shrooms evaporates, about 15 minutes.
3. Add brandy and cook 2 minutes, scraping any brown bits.
4. Add broth and thyme, simmer gently, stirring occasionally about 30 minutes
5. Discard thyme sprigs (if using dry, ignore)
6. Stir hummus into the soup, blend with a whisk.
7. 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.