I’m back!!! I have been gone for a while… not entirely my choice though.
It’s coooold outside! And when it’s cold I feel like soup. So let’s not waste any more time and go right into the details of this warming dish.
- 3 tbs olive oil
- 1 garlic clove
- 1 sweet onion
- 1/4 lb white mushrooms (125 gr)
- few dried porcini mushrooms -optional (8 gr)
- 1 can chickpeas (439 gr)
- 2 cup water (500 ml)
- 3 bay leaves
- 1 vegetable bouillon or salt to taste
If you are going to use the porcini mushrooms start by soaking them in warm water for 20 minutes. For a more tasteful soup you can use as part of the 2 cups of water needed, the water where you soaked the porcini. Do not exceed 1/2 cup (125 ml) or the taste will be too strong and bitter. Remove the porcini, rinse them and let aside. Strain the water with a cloth to clean it from the residual dirt the porcini may have left.
Slice the onion thinly, cut the surface of the garlic clove to let the juice out when cooking (or chop it if you’d like). Cut the white mushrooms thinly. Picture 1.
Heat the oil in a pot and saute the garlic and onion.
Add the white mushrooms, cover and let cook in their own water for 10 minutes at medium heat.
Add the chickpeas strained and let them heat for a couple of minutes.
Add the water, the porcini mushrooms strained and rinsed, the bay leaves and the vegetable bouillon, or salt to taste (picture 2). Bring to a boil and cook for 15 minutes.
Serve the soup with some warm slice of bread for dipping.