Mushroom Soup with Chickpeas
Broths • European
Description
Mushroom Soup with Chickpeas
Ingredients
- Mushrooms 10 oz
- Chickpeas 5 oz
- Spinach 5 oz
- Potatoes 3 pieces
- Celery 2 pieces
- Onion 1 piece
- Garlic 1 head
- Thyme 1 teaspoon
- Cream 1 cup
Step-by-Step Guide
Step 1
First, boil the mushrooms in salted water (you can use chicken or vegetable broth if you prefer). Boil for about 10 minutes.
Step 2
Dice the onion, potatoes, and celery.
Step 3
Remove the mushrooms from the broth — this will be the base of the soup. Sauté the celery and potatoes (for about 5–7 minutes). Sautéing them will give the soup a unique flavor. If you don't like the taste of sautéed vegetables, you can simply boil the potatoes with the celery.
Step 4
To prepare the puree, take 4–5 ladles of broth. First, sauté the mushrooms with the onion and add thyme.
Step 5
Add the following ingredients to the blender: chickpeas, spinach, the mixture of celery, potatoes, mushrooms, and onion. And don't forget the broth! Blend until smooth and transfer the mixture to the broth.
Step 6
Mix thoroughly and let it simmer so that the broth reaches the desired consistency. It's very important to balance the soup with salt and sugar. For flavor, add a clove of garlic and a quarter of a hot pepper to the boiling broth. The hot pepper can be omitted. Boil for 3–4 minutes.
Step 7
Remove the garlic and pepper from the soup. Serve the desired amount in a bowl. You can add cream directly to the bowl for a creamy soup, while the pot will contain the pureed soup.
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