Chickpea-mushroom soup

Yield: 4 Servings

Measure Ingredient
3 ounces Dried chickpeas
1 ounce Dried porcini mushrooms
½ pounds Mushrooms; chopped
2 Cloves garlic; minced
2 Sprigs rosemary
2 Sprigs thyme
1 tablespoon Extra virgin olive oil
3 ounces Dried lentils
2 slices 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 <gigimfg@...> on Apr 16, 1998

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