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Name: Chickpea-Mushroom Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 3 oz Dried chickpeas; 2 sl Tuscan bread; cubed and; 1 tb Extra Virgin Olive Oil; 2 Garlic minced; 2 Sprigs rosemary; 3 oz Dried Lentils; 2 Sprigs thyme; 1/2 lb Mushrooms; chopped; 1 oz Dried porcini mushrooms

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INGREDIENTS

3 oz Dried chickpeas
2 sl Tuscan bread; cubed and
1 tb Extra Virgin Olive Oil
2 Garlic ; minced
2 Sprigs rosemary
3 oz Dried Lentils
2 Sprigs thyme
1/2 lb Mushrooms; chopped
1 oz Dried porcini mushrooms

Servings

INSTRUCTIONS

Soak the chickpeas in cool water to cover overnight; drain. Soak the porcini in warm water for 30 minutes; drain and chop. Saute the porcini, mushrooms, garlic, rosemary, and thyme in 1 teaspoon of the olive oil with a pinch of salt until tender, about 10 minutes. Place the drained chickpeas in a pot of cool water, bring to a boil, and cook until tender; do the same with the lentils. Pass half of the chickpeas and lentils through a food mill, and place them in one pot with the whole chickpeas and lentils. Add enough of the cooking liquid from the chickpeas and lentils to thin the soup to the desired consistency, and stir in the sauteed mushrooms. Bring to a boil and simmer for 5 minutes. Drizzle with the remaining olive oil and serve with the cubed bread. NOTES : This hearty soup is quite filling because of all the legumes. All you need to complete the meal is a salad of slivered red and yellow peppers and paper-thin fennel tossed with a red wine vinegar and olive oil dressing accented by tarragon. 285 calories per serving Recipe by: The Magazine of La Cucina Italiana Feb 1998 Posted to MC-Recipe Digest by John Pellegrino on Apr 16, 1998

NOTES

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Chickpea-Mushroom Soup

3 oz Dried chickpeas
2 sl Tuscan bread; cubed and
1 tb Extra Virgin Olive Oil
2 Garlic minced
2 Sprigs rosemary
3 oz Dried Lentils
2 Sprigs thyme
1/2 lb Mushrooms; chopped
1 oz Dried porcini mushrooms

Soak the chickpeas in cool water to cover overnight; drain. Soak the  porcini in warm water for 30 minutes; drain and chop. Saute the porcini,  mushrooms, garlic, rosemary, and thyme in 1 teaspoon of the olive oil with  a pinch of salt until tender, about 10 minutes. Place the drained chickpeas  in a pot of cool water, bring to a boil, and    cook until tender; do the same with the lentils. Pass half of the chickpeas  and lentils through a food mill, and place them in one pot with the whole  chickpeas and lentils. Add enough of the cooking liquid from the chickpeas  and lentils to thin the soup to the desired consistency, and stir in the  sauteed mushrooms. Bring to a boil and simmer for 5 minutes. Drizzle with  the remaining olive oil and serve with the cubed bread.    NOTES : This hearty soup is quite filling because of all the legumes. All  you need to complete the meal is a salad of slivered red and yellow peppers  and paper-thin fennel tossed with a red wine vinegar and olive oil dressing  accented by tarragon.      285    calories per serving  Recipe by: The Magazine of La Cucina Italiana  Feb 1998    Posted to MC-Recipe Digest by John Pellegrino <gigimfg@ix.netcom.com> on  Apr 16, 1998

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Nutrition

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Serving Size: 1 Serving (113g)
Recipe Makes: 4 Servings

Calories: 190
Calories from Fat: 45 (24%)

Amt Per Serving		% DV

	Total Fat 5g	7 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 7.5mg		0 %
Potassium 437.5mg		12 %
Total Carbohydrate 27.1g		8 %
	Dietary Fiber 10.6g	42 %
	Sugars, other 16.5g
Protein 10g		14 %
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.

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Calories per serving: 190

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