Classy Rosemary Mushroom Chickpea Soup

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.