Ingredients
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Directions1-1/2 cups Mushrooms
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1 Potato
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2 sprigs Parsley, with extra to finish dish
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1 clove Garlic
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2 sprigs Parsley
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1 clove Garlic
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2 cups Vegetable Broth
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2 Tbsp Mushroom and Sage Olive Oil
- Salt, to taste
- freshly ground black pepper
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3/4 cup Chickpeas
- Mushroom and Sage Olive Oil to finish dish
- Clean the mushrooms, taking care to remove all the dirt from the stems. Slice the mushrooms.
- Wash, peel and cut the potato into small cubes.
- Wash the parsley and, using only the leaves, chop them along with the garlic.
- Heat up the vegetable broth. In a small pot, put the Mushroom and Sage Olive Oil, the parsley and garlic mixture, browning them over medium heat for one minute.
- Add the sliced mushrooms and the cubed potatoes. Add a ladle of broth, a pinch of salt and a pinch of freshly ground, black pepper. Let the above mixture cook for the 10 minutes, covered, over medium heat.
- Add the chickpeas, 4-5 ladles of broth and cook them for another 15 minutes. Stir from time to time and towards the end, add more salt if necessary.
- Serve the soup with some chopped parsley, and a dash of black pepper (it is better if the pepper is freshly ground) and a drizzle of Mushroom and Sage EVOO.
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