Mushroom And Chickpea Soup Recipes
CHICKPEA SOUP WITH PORCINI MUSHROOMS
This hearty vegetarian soup gets superb flavor and texture from the long-cooking chickpeas and dried and fresh mushrooms. But the secret to the great taste is the paste (pestata) of aromatic vegetables and herbs, ground in the food processor. Before adding it to the soup however, you give the pestata even more flavor by browning it in a skillet-which makes it, in culinary Italian, a soffritto. As you will see in the coming pages, this pestata/soffritto step is used in many Maremma recipes, in sauces and stews as well as soups. In the country, such a soup is often served with grilled bread, making a whole meal. Adding rice or small pasta to the soup pot during the final 10 minutes of cooking is another way to enhance it. Or drop some good Italian sausages into soup for the last 20 minutes of cooking. Slice them right into the soup, or serve the sausages separately as a second course.
Yield makes 5 to 6 quarts, serving 12 or more
Number Of Ingredients 18
Steps:
- Rinse the chickpeas, and put them in a bowl with enough cold water to cover by at least 4 inches. Let soak for 12 to 24 hours in a cool place.
- Drain and rinse the beans, put them in the soup pot with 5 quarts of fresh cold water, and bring to the boil over high heat. Drop in the dried porcini pieces, partially cover the pot, and adjust the heat to maintain steady but gentle bubbling while you prepare the pestata.
- Put the onion, garlic, celery, all the herbs, and 1 teaspoon of the salt in the work bowl of the food processor. Process to chop everything to small bits, scrape down the bowl, and process again into a finely minced paste.
- Pour the olive oil into the skillet, and set over medium-high heat. Scrape and stir in all of the pestata, and cook for 2 or 3 minutes, stirring frequently, until it starts to color and stick to the pan. Add the crushed tomatoes.
- Scrape the paste into the boiling soup. Slosh a cup or two of the soup liquid into the skillet to deglaze, scraping up any browned bits stuck to the bottom; pour this into the soup too. Now let the soup perk along steadily for about an hour, uncovered, to develop flavor and reduce slightly.
- Dump in all the sliced mushrooms and another teaspoon salt, stir well, and let the soup bubble and reduce for another hour, or until the chickpeas are tender and the broth has thickened slightly with a velvety sheen. Taste and adjust the seasoning. Serve right away, or let it cool and use later.
- Ladle portions of hot soup into warm bowls, sprinkle freshly grated cheese over, and give each portion a flourish of excellent olive oil. Pass more cheese at the table.
More about "mushroom and chickpea soup recipes"
MUSHROOM AND CHICKPEA SOUP - RAINBOW IN MY KITCHEN
From rainbowinmykitchen.com
ROASTED CHICKPEAS CREAM OF MUSHROOM SOUP
From contentednesscooking.com
- First mix chickpeas and spice mix in a bowl until they are well covered. Put these on a baking sheet prepared with parchment paper. Bake for around 15 minutes at 410°F.
- While the chickpeas are roasting, let’s make some soup. Heat a touch of oil (or vegetable broth for oil free cooking) in a casserole. Fry garlic and onions for 5 minutes. Then add the mushrooms and all the other ingredients, and fry for another 5 minutes. Reserve 1/4 of the mushrooms, transfer the rest to a blender. Blend until smooth.
- Next and last: put the soup back into that pot and reheat. Add reserved mushrooms to that pot, cook for 3 minutes longer. Divide into bowls, top finally with roasted chickpeas. Enjoy.
MUSHROOM CHICKPEA SOUP WITH VEGGIES AND GREENS
From veganricha.com
- Heat oil in a saucepan over medium heat. Add onions, garlic and a pinch of salt and cook for 3 minutes or just about translucent. Stir occasionally.
CHICKPEA SOUP WITH MUSHROOMS AND GREEN BEANS - BOSSKITCHEN
From bosskitchen.com
LIDIAS ITALY CHICKPEA SOUP WITH PORCINI MUSHROOMS RECIPES
From tfrecipes.com
MUSHROOM & CHICKPEA STEW RECIPE - LOVE AND LEMONS
From loveandlemons.com
19 POWERHOUSE SUBSTITUTES FOR CREAM OF MUSHROOM SOUP - YAHOO
From yahoo.com
27+ DELICIOUS SUMMER INSTANT POT SOUP RECIPES FOR QUICK AND …
From yumyumbite.com
MUSHROOM SOUP RECIPES - FOOD NETWORK
From foodnetwork.com
CHICKPEA AND MUSHROOM SOUP - RENEE CLERKIN
From reneeclerkin.com
MUSHROOM CHICKPEA PUREéD SOUP — RACHAEL SCHWARTZ …
From rachaelschwartznutrition.com
CHICKPEA MUSHROOM SHAWARMA SOUP - MONKEY AND …
From monkeyandmekitchenadventures.com
VEGAN MUSHROOM BARLEY SOUP WITH CHICKPEAS AND …
From veganrunnereats.com
VEGAN CREAM OF MUSHROOM SOUP - THE CHEEKY CHICKPEA
From thecheekychickpea.com
CREAMY MUSHROOM SOUP WITH CHICKPEAS AND KALE
From foodrevolution.org
MUSHROOM AND LEEK LENTIL-CHICKPEA SOUP - MORE TIME AT THE TABLE
From moretimeatthetable.com
CHICKPEA ORZO PASTA MUSHROOM SOUP RECIPE - BARILLA
From barilla.com
SLOW COOKER MUSHROOM CHICKPEA SOUP - MY EDIBLE …
From myediblefood.com
MUSHROOM, POTATO AND CHICKPEA SOUP - ADORO OLIVE OILS & VINEGARS
From adorooilsandvinegars.ca
MUSHROOM, SPINACH AND CHICKPEA SOUP | JUST A PINCH RECIPES
From justapinch.com
LIGHT SOUP WITH MUSHROOMS RECIPE - NYT COOKING
From cooking.nytimes.com
ROASTED CHICKPEA AND MUSHROOM SOUP RECIPE - PETITCHEF
From en.petitchef.com
15 BEST CHESTNUT MUSHROOM RECIPE IDEAS | THEGROW
From thegrow.net
20+ 3-STEP HIGH-PROTEIN DINNER RECIPES - EATINGWELL
From eatingwell.com
CHICKPEA-MUSHROOM SOUP WITH TAHINI - VEGKITCHEN
From vegkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love