• 2 tbsp extra virgin olive oil
  • 2 shallots, crushed
  • 1/2 kg brown mushrooms, sliced
  • salt and freshly ground pepper
  • 2 cloves of garlic, chopped
  • 2 tbsp Madeira wine or cognac
  • 6 cups chicken broth
  • 2 thyme branches
  • 3/4 cup hummus
  • grated lemon zest and juice of 1 lemon
  • 2 tbsp roughly chopped fresh parsley
  • 2 scallions, roughly chopped
  • Greek yoghurt, for dressing



Pour some olive oil into a medium heated pan. Add shallots and cook until they soften, around 3 minutes. Then add mushrooms, salt and pepper, and cook until the juice from the mushrooms evaporates, for around 15 minutes. Add garlic and cook for another minute.

Now add Madeira wine and cook for 2 minutes, scooping all of the brown bits with a wooden spoon. Add chicken broth and thyme to the pan and simmer on a light heat stirring occasionally for around 30 minutes.


Remove thyme leaves from its branches and add them and hummus to the soup. Take half of the soup and pour it into a blender and blend to a puree (remove blender lid to allow steam to come out), and then return to the pan and cook the soup for additional 15 minutes. Remove the pan from the heat and add lemon juice, salt and pepper.


Mix lemon zest, parsley and scallions in a separate bowl. Serve the soup in deep soup bowls, and add some yogurt on top, as well as lemon, parsley and scallion mix. Bon appetite!