Recipes · Soups
Mushroom soup with chickpeas
Ingredients
- Fresh mushrooms — 250 g, onion — 2 small
- Cooked/canned chickpeas — 200 g
- Water — 500–600 ml, garlic — 1–2 cloves
- Salt, pepper, herbs, thyme, bay leaf
Steps
- Chop mushrooms, onion and garlic and sweat in their own juice.
- Add chickpeas and spices, pour in hot water, simmer 10–15 min.
- Add bay leaf at the end (remove later). Blend if you like, serve with herbs.
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