Best Mushroom And Chickpea Soup Recipes
MUSHROOM AND CHICKPEA SOUP
Steps:
- 1. Saute the onion over medium high heat until almost softened (about 5 minutes), then add the garlic and saute for 2 minutes more. 2. Add the mushrooms and saute until they release their liquid. Then increase the heat slightly and cook until the liquid has evaporated, stirring frequently. 3. Add the wine and stir until evaporated. 4. Add the chick peas and give a good stir, then add the broth. 5. Increase the heat so that the liquid boils, then add the pasta, reduce the heat slightly so that it boils gently and cook until the pasta is al dente (time depends on size of pasta). 6. Just before serving, add the tomatoes and basil, simmer for about 5 minutes and serve topped with freshly grated parmesan.
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.
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