2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
600g mushrooms, sliced
Salt and freshly ground pepper
2 cloves garlic, crushed
1 ½ L vegetable stock
2 sprigs thyme
3/4 cup hummus
Grated zest and juice of 1 lemon
2 tablespoons roughly chopped fresh parsley
2 spring onions, roughly chopped
Greek yogurt, for topping

Method

Heat the olive oil in a medium saucepan over medium-high heat.

Add the shallots and cook until soft, about 3 minutes.

Add the mushrooms, season with salt and pepper, and cook until the liquid from the mushrooms evaporates, about 15 minutes.

Add the garlic and cook 1 minute.

Add the stock and thyme; simmer gently, stirring occasionally, about 30 minutes.

Discard the thyme sprigs.

Stir the hummus into the soup.

Transfer half of the soup to a blender and puree, then return to the saucepan and simmer 15 more minutes.

Remove from the heat, stir in the lemon juice and season with salt and pepper.

Mix the lemon zest, parsley and spring onions in a small bowl.

Ladle the soup into bowls and top with the yogurt and lemon-parsley mixture.

Serves 4 as an entre