Free Recipe Chick Pea And Mushroom Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Chick Pea And Mushroom Soup Recipe
250 g Fresh porcini or oyster
-mushrooms; or 10g (1/4oz)
; dried porcini +
; 200g (7oz) large
; flat mushrooms
; (8oz)
2 tb Olive oil; up to 3
1 Medium-size onion; sliced
1 Celery stick; chopped
1 Garlic clove; chopped
4 Ripe tomatoes; skinned and
; chopped, or a 230g
; (8oz) can of
; chopped tomatoes
375 g Cooked chick-peas or a 432g;
-(15oz) can of
; chick-peas, drained
; and rinsed (12oz)
1 tb Dried oregano
750 ml Water; about (11/4 pints)
Salt and pepper
Chick Pea And Mushroom Soup Preparation
1. If using dried porcini, put them in a bowl, cover with tepid water and leave to soak for 30 minutes, then drain. (The mushroom soaking water can be reserved for using in stock, but it will need to be strained first to remove any grit.) 2. Slice the fresh mushrooms thickly. 3. Heat the oil in a saucepan, add the onion, celery and garlic and fry for 5-10 minutes or until the vegetables are transparent. 4. Add the fresh mushrooms to the fried vegetables and continue to fry for about 3 minutes or until they have softened. 5. Add the tomatoes, chick-peas, oregano, dried mushrooms, if using, and enough water to cover. 6. Bring to the boil, then reduce the heat, cover and simmer for a further 10 minutes (20 minutes if dried porcini have been used). 7. Season with salt and pepper and serve. Converted by MC_Buster. NOTES : This earthy soup comes from the remote wooded areas of Tuscany where wild boars still roam. If fresh porcini are not available, use oyster mushrooms, or use dried porcini with large flat mushrooms. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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