Monday, September 1, 2008

Classy Rosemary Mushroom Chickpea Soup

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This soup stands tall and elegant dressed in the the vibrant flavor of rosemary with the support of deep mushroom flavors.
Ingredients:
  • 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


Method:

  • 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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