Usuba
Mushroom and Chickpea Cream Soup
Delicate mushroom and chickpea soup puree with spinach. Mushrooms and vegetables are transformed into a smooth creamy mass, complemented by cream. A dish for leisurely enjoyment during the cold season.
- Total
- 30 min
- Standard serving
- 301 g
Ingredients
Total 9
Instructions
- 1
Step 1
Boil the mushrooms in salted water or chicken and vegetable broth for about 10 minutes.
- 2
Step 2
Dice the onion, potato, and celery.
- 3
Step 3
Remove the mushrooms from the broth — it will serve as the base for the soup. Sauté the celery and potatoes for 5–7 minutes until golden brown for a richer flavor. If you prefer without sautéing, simply boil the vegetables in the broth.
- 4
Step 4
Take 4–5 ladles of broth. Fry the mushrooms with onion, add thyme.
- 5
Step 5
Place chickpeas, spinach, a mixture of celery, potatoes, mushrooms, and onions in a blender. Add broth. Blend until smooth and transfer to a pot with the remaining broth.
- 6
Step 6
Stir carefully and bring to a boil. Adjust the taste with salt and sugar. Add a clove of garlic and a quarter of hot pepper (optional). Boil for 3–4 minutes.
- 7
Step 7
Remove the garlic and pepper. Pour the soup into bowls. Add cream directly to the bowl for a creamy texture or pour into the pot for a smooth cream soup.
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