Mushroom and Chickpea Soup

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.

Mushrooms And Chickpeas Soup


  • 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


Mushrooms And Chickpeas Soup Steps

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.


5 Responses to Mushroom and Chickpea Soup

  1. I prepared the soup today with minor modifications (meat bouillon instead of vegetable one). I had porcini mushroom, though it was dry and I did not have time to prepare it. The soup is great :)
    I did not know that you Erika has a blog with cooking recipes… It seems I’ll return here many times :) The idea is great – Thanks!

  2. Thanks for your feedback Olek, I am glad you liked it! We made it the other day too :) Soon I will post Cappellacci di Zucca, a squash stuffed pasta from Ferrara, you will most definitely enjoy that one too!

  3. I made the soup again, and I realized, that it is good to leave it already cooked and wait before serving at least several hours. The taste becomes stronger and you don’t need to add much bouillon. Another tip: don’t add too much porcini mushrooms (or the porcini mushroom water) – the taste might become a little bitter. To recover – add some clean water.

  4. You are absolutely right about the porcini. We tried it a few days ago and I was meaning to modify the recipe a little to reduce the amount of porcini and specify to use just about 125 ml of the water where the porcini were soaked or the taste will be overwhelming. I am going to change it now.
    Also, we skipped the bouillon and used just about 1/2 tbs of salt, it was just as delicious, and probably healthier!

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