Chickpea and Porcini Soup

I cooked a very large meal.  However, I did 80% of the cooking on Thursday evening.  As a result, I only had to bake, reheat or finish my dishes.  The only dishes I did not start on Thursday were the soup (I simply ran out of time) and dessert.


This soup is amazing.  I loved  it.  You will too.  There are a few key steps when preparing this, so make sure you don’t miss a step – it just won’t be the same!

Even Brenna couldn’t get enough!!!  She scraped every last drop out of her bowl – so cute!


Chickpea and Porcini Soup


1.5 c. dried chickpeas (or 2 cans of prepared chickpeas)
1/4 c. olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 small fresh rosemary sprig
1 T. tomato paste
4 c. vegetable stock
1/2 lb. porcini mushrooms


1.  Pick over the dried chickpeas and discard any stones.  Rinse under cold water and drain.  Place in a large bowl covered generously with cold water.  Let soak for at least 4 hours (overnight preferred).
2.  Drain the chickpeas, rinse well and transfer to a large saucepan.  Add 8 cups cold water.  Bring to a boil.  If you originally used dried chickpeas, boil for 2 hours.  If you used canned,  boil for 15-20 minutes.  Remove from heat, drain and let cool.
3.  *IMPORTANT STEP*  Remove the skins from the chickpeas.  Trust me, this will make the soup extra smooth.  It takes some time, but is well worth it!
4.  In a soup pot over medium heat, warm the olive oil.  Add the onion, garlic, rosemary and mushrooms.  Sauté until softened.
5.  Stir in the chickpeas with 4 cups vegetable stock, tomato paste, salt and pepper.  Bring to a simmer and cook about 30 minutes.
6.  Remove the rosemary sprig.  Working in batches, process the soup in a blender until smooth and creamy.  Add vegetable stock as needed.
7.  Return the soup to pot, bring to a simmer and serve hot.

My friends, I do hope you try this soon.  It was not only my favorite course of the meal – but many others raved about this recipe!