1. Main Page
  2. Fast and tasty
  3. Mushroom soup with chickpeas

Mushroom Soup with Chickpeas

Quick, tasty, and easy — a great lunch for a crowd. What's the difference between a cream soup and a puréed soup? It's the cream! Add cream to a puréed soup and you've got a cream soup. Let's make a delicious chickpea soup.

Old SamAuthor avatar
Recipe author
Mushroom soup with chickpeas
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 % 5 g
Fats 13 % 3 g
Carbohydrates 67 % 16 g
131 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1
    1. Start by cooking the mushrooms in salted water (or in chicken or vegetable broth, whichever you prefer). Cook for about 10 minutes.

  2. Step 2:

    Step 2
    1. Dice the onion, potato, and celery.

  3. Step 3:

    Step 3
    1. Pull the mushrooms out of the broth — that broth will be the base of our soup. Sauté the celery and potato (about 5-7 minutes). Cooking them until browned gives the soup a distinctive flavor. If you don't care for the taste of sautéed vegetables, just boil the potato and celery instead.

  4. Step 4:

    Step 4
    1. For the purée, set aside 4-5 ladles of broth. First, sauté the mushrooms with the onion and add the thyme.

  5. Step 5:

    Step 5
    1. Add the ingredients to a blender: the chickpeas, spinach, and the mix of celery, potato, mushrooms, and onion — plus some of that broth, definitely! Blend until smooth and stir the purée back into the broth.

  6. Step 6:

    Step 6
    1. Stir well and simmer until the soup reaches the consistency you want. It's important to balance the salt and sugar. For flavor, add a clove of garlic and a quarter of a hot pepper to the simmering broth — the hot pepper is optional, so decide for yourself! Simmer 3-4 minutes. If you want a cream soup, stir in the cream at this point and let it simmer.

  7. Step 7:

    Step 7
    1. Fish the garlic and pepper out of the soup and ladle it into bowls. If you'd like two different soups, add the cream right in the bowl — that gives you a cream soup, while a puréed soup stays in the pot.

  8. Step 8:

    Step 8
    1. Done! Enjoy!
  • Today we're making a creamy mushroom soup — a puréed soup made from a mix of mushrooms. On top of that, I've become a big fan of one ingredient: CHICKPEAS! So this is a chickpea soup too. You already know my recipe for regular mushroom soup, but this is something new — I rarely make a soup with nothing to chew on. A puréed soup is really more of a dish to savor slowly. Cooking is somewhere between a science and an art. So today I'm sharing a cream soup recipe I dreamed up. I'd love to hear your thoughts in the comments — any tweaks I should try, or maybe a pumpkin cream soup next? Pumpkin season is over, but the cold weather's here, and it might just be the perfect time to make and enjoy a good soup. Share your recipes, friends!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Forest mushrooms - 21  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Garlic - 143  kcal/100g
  • Spinach - 22  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Chickpeas - 364  kcal/100g

Similar recipes

Related and additional categories: