Ingredients:
2 tablespoons olive oil- divided
2 pounds mushrooms- sliced
2 medium onions- finely chopped
3 cloves garlic- finely chopped
1 15 ounce can chick peas ( original recipe called for cannellini)
4 cups vegetable broth
2 tablespoons balsamic vinegar
Kosher salt and pepper to taste
chopped parsley for garnish
Directions:
Heat 1 tablespoon oil in a Dutch oven on medium to high heat. Add mushrooms and cook for about 4 minutes. Toss and continue to cook stirring occasionally until mushrooms release their liquid and is nearly evaporated. This may take about 15 minutes . Set aside 3 tablespoons of the mushrooms.
Add remaining olive oil ( 1 tablespoon). Add onion, garlic to the mushroom mixture and stir. Add beans and broth and simmer 5 minutes.
Remove from heat. Use a immersion blender to puree soup. Leave pieces of the mushroom for texture.
Stir in vinegar and salt and pepper.
Serve with reserve mushroom and parsley.
It's another cold day here in Florida. Frost warning last night and tonight. Good day to try another new soup recipe.
VERY GOOD! A make again 😀
This looks like a good one. I am not a mushroom fan.....hey, you know I am not a fan of lots of foods. It does look like something a mushroom lover would love. Hope you didn't lose more plants with the frost.
ReplyDeleteI knew you wouldn't like this one but though maybe Monica would like it.
DeleteIm not sure where you are in Florida, but in Miami Beach it is nice and warm. We've had beautiful beach days with highs in the 80's . This looks like another really good soup to try. thanks
ReplyDeleteWe are in North Florida - 30 minutes from Georgia. This winter has been very hard on my garden. Enjoy the beach!
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