Servings:
4
Prep time:
45
Cooking time:
150
INGREDIENTS
- - 150 g of dried raw chickpeas
- - 20 g of dried mushrooms
- - 400 g of mushrooms
- - 1 tablespoon of rosemary
- - 1 teaspoon of chopped parsley
- - 2 cloves of garlic
- - 2 small potatoes
- - 2 slices of bread
- - 1 tablespoon marjoram
- - extra virgin olive oil
- - salt
INSTRUCTIONS
- Drain the chickpeas and cook for about 2 hours in unsalted water. This operation is also possible to realize the day before, retaining the cooking liquid of the vegetables.
- Soak the dried mushrooms in warm water, wipe the mushrooms with a damp cloth or rinse briefly under cold running water and slice.
- Chop the garlic, peel the potatoes and cut into cubes holding them to soak in cold water, chop the soaked dried mushrooms.
- In a saucepan, saute for 5 minutes, the garlic and rosemary with 4 tablespoons of olive oil, add the mushrooms, dried mushrooms, chopped potatoes and drain the water, stir and cook for 6-7 minutes.
- Combine the cooked chickpeas well-mashed with a fork, add salt and cook for another 15 minutes basting with the cooking water from the chickpeas in order to achieve the consistency of a thick soup.
- Cut the bread into cubes, season with a little olive oil and marjoram and toast in the oven at 160 ° C for 10 minutes.
- Adjust salt, add the parsley and serve the soup in the dishes with over croutons.
