Chickpea-Mushroom Soup

Title:
Chickpea-Mushroom Soup

Yield:
4 Servings

Categories:
Soups,
Healthy




Ingredients:





     3 oz Dried chickpeas


     1 oz Dried porcini mushrooms


   1/2 lb Mushrooms; chopped


     2    Cloves garlic; minced


     2    Sprigs rosemary


     2    Sprigs thyme


     1 tb Extra virgin olive oil


     3 oz Dried lentils


     2 sl Tuscan bread; cubed and


          -toasted






 Soak the chickpeas in cool water to cover overnight; drain. Soak the


 porcini in warm water for 30 minutes; drain and chop. Saute the porcini,


 mushrooms, garlic, rosemary, and thyme in 1 teaspoon of the olive oil with


 a pinch of salt until tender, about 10 minutes. Place the drained chickpeas


 in a pot of cool water, bring to a boil, and


 


 cook until tender; do the same with the lentils. Pass half of the chickpeas


 and lentils through a food mill, and place them in one pot with the whole


 chickpeas and lentils. Add enough of the cooking liquid from the chickpeas


 and lentils to thin the soup to the desired consistency, and stir in the


 sauteed mushrooms. Bring to a boil and simmer for 5 minutes. Drizzle with


 the remaining olive oil and serve with the cubed bread.


 


 NOTES : This hearty soup is quite filling because of all the legumes. All


 you need to complete the meal is a salad of slivered red and yellow peppers


 and paper-thin fennel tossed with a red wine vinegar and olive oil dressing


 accented by tarragon.


     285    calories per serving


 Recipe by: The Magazine of La Cucina Italiana  Feb 1998


 


 Posted to MC-Recipe Digest by John Pellegrino 
on


 Apr 16, 1998