Mushroom soup with chickpeas

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   1. First, boil the mushrooms in salted water (you can cook them in chicken or vegetable broth, whichever you prefer). Cook for about 10 minutes.

2. STEP 2

   

   2. Cut the onion, potatoes and celery into cubes.

3. STEP 3

   

   3. We take the mushrooms out of the broth - it will be the basis of our soup. Fry celery and potatoes (about 5-7 minutes). It is when fried that they give the soup a unique taste. If you don't like the taste of fried food, then simply boil the potatoes with celery.

4. STEP 4

   

   4. To prepare the puree, take 4-5 ladles of broth. First, fry the mushrooms with onions and add thyme.

5. STEP 5

   

   5. Add our ingredients to the blender: chickpeas, spinach, a mixture of celery, potatoes, mushrooms and onions. And definitely broth! We achieve a homogeneous mass and transfer it to our broth.

6. STEP 6

   

   6. Mix thoroughly and let it simmer until the broth reaches the desired consistency. It is very important to balance the soup in terms of salt and sugar. For taste, add a clove of garlic and a quarter of hot pepper to the boiling broth. You don't have to add hot pepper. Decide for yourself! Boil for 3-4 minutes. If you want to get a cream soup, at this stage you need to add cream to the broth and let it boil.

7. STEP 7

   

   7. Remove garlic and pepper from the soup. Place the required amount on a plate. If you want to get 2 different soups, then add the cream directly to the plate. Then you will get cream soup, and you will have puree soup left in the pan.

8. STEP 8

   

   8. Done! Bon appetit! Source Old Sam