Monday, September 1, 2008

Classy Rosemary Mushroom Chickpea Soup image “” cannot be displayed, because it contains errors.The image “” cannot be displayed, because it contains errors.
This soup stands tall and elegant dressed in the the vibrant flavor of rosemary with the support of deep mushroom flavors.
  • 2 cups strong-flavored mushrooms e.g. oyster mushrooms
  • 1 small onion
  • several tablespoons olive oil
  • 1 litre water
  • 1 cube or 1 tablespoon vegetable stock (or to taste)
  • 2 medium-sized yukon potatoes, chopped to size of your taste (I prefer them medium-small)
  • 1 carrot, chopped small
  • several sprigs fresh rosemary (1-2 tablespoons dried)
  • 1 can chickpeas
  • Optional: Sherry- to taste


  • Fry onions and mushrooms on med-high heat in olive oil for about five minutes, until they wilt.
  • Add water and turn heat up to high
  • When water is boiling add soup stock, potatoes, carrot, chickpeas and rosemary
  • Turn heat down to medium and simmer soup until carrots and potatoes are soft
  • Remove Rosemary sprigs (some needles may fall off sprig in soup, that's ok)
  • Add salt, pepper and sherry (if desired) to taste

Serve alone or with fresh rustic bread such as sourdough.

1 comment:

Anna & Andrew Mayo said...

Looks tasty, can't wait to try it!

I am so glad you can post now:)


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