Try this Chick Pea And Mushroom Soup recipe, or contribute your own.
Suggest a better description1. If using dried porcini, put them in a bowl, cover with tepid water and leave to soak for 30 minutes, then drain. (The mushroom soaking water can be reserved for using in stock, but it will need to be strained first to remove any grit.) 2. Slice the fresh mushrooms thickly. 3. Heat the oil in a saucepan, add the onion, celery and garlic and fry for 5-10 minutes or until the vegetables are transparent. 4. Add the fresh mushrooms to the fried vegetables and continue to fry for about 3 minutes or until they have softened. 5. Add the tomatoes, chick-peas, oregano, dried mushrooms, if using, and enough water to cover. 6. Bring to the boil, then reduce the heat, cover and simmer for a further 10 minutes (20 minutes if dried porcini have been used). 7. Season with salt and pepper and serve. NOTES : This earthy soup comes from the remote wooded areas of Tuscany where wild boars still roam. If fresh porcini are not available, use oyster mushrooms, or use dried porcini with large flat mushrooms.
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 4 servings | ||
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Calories: 2 | ||
Calories from Fat: 1 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.9mg | 1 % | |
Potassium 12.5mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2
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