Mushroom And Chickpea Soup Recipes

LOW-CARB CHICKEN AND MUSHROOM SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
• Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.

MUSHROOM & CHICKPEA BURGERS

Steps:

• Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly.
• Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.
• Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.

SAUSAGE, MUSHROOM, AND CHICKPEA PASTA FAZOOL

Steps:

• In large pot, combine the sausages and oil; brown the sausage on all sides over low to medium heat, turning often.
• Remove sausages and set aside; pour off all but 1 tablespoon fat.
• Saute the onion in the same pot, over medium heat, until wilted and the browned bits on the bottom of the pot have become syrupy, 3-5minutes.
• Stir in the garlic and rosemary; stir/saute for another minute, until both smell profusely.
• Stir in the mushrooms and saute until mushrooms have exuded their liquid and have become limp and tender.
• Add in water, crushed tomatoes, salt, and pepper; stir well, cover, and bring to a boil over medium heat.
• Whil waiting for soup to boil, cut the sausages into 1/4-inch thick slices.
• When the soup boils, decrease heat, uncover, and let simmer gently for 5 minutes.
• Stir in the drained chickpeas; return to a simmer.
• Stir in the sliced sausages and turn off the heat; serve piping hot in flat bowls over macaroni or rice.
• Can be refrigerated for several days; can be frozen for up to six months.

MUSHROOM AND CHICKPEA TAGINE

Steps:

• Toast cumin seeds, coriander seeds, and sesame seeds in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Transfer dukka mixture to a spice grinder; grind into a smooth powder.
• Heat oil in a large pot over medium heat. Add onion and garlic; cover and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 1 teaspoon dukka and mushrooms; cover and cook for 3 minutes. Uncover and cook, stirring frequently, until mushrooms release most of their moisture, about 5 minutes.
• Stir chopped tomatoes, chickpeas, vegetable stock, apricots, parsley, honey, tomato puree, lemon juice, cinnamon stick, bay leaves, sugar, salt, and pepper into the pot. Cover and simmer until flavors combine, about 15 minutes. Add 1 teaspoon dukka. Cook, stirring frequently, until tagine thickens, about 15 minutes.
• Discard cinnamon stick and bay leaves.
• Mix 1 tablespoon dukka into the yogurt; serve alongside tagine.

MOM'S CHICKEN BREASTS WITH MUSHROOM SOUP

Steps:

• Preheat oven to 350°F.
• Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.
• In a medium bowl, combine condensed soup and half and half.
• Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.
• Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).