Copyright 2012 LtDan'sKitchen blogs |
Copyright 2012 LtDan'sKitchen blogs |
Chickpea Soup with Shitake Mushrooms - Adapted*
2 15-oz can chickpeas, drained
4 oz dried shitake mushrooms
1 lb fresh mushrooms (I used fresh oyster mushrooms)
1 30-oz whole tomatoes, canned
4-5 cups chicken broth
1 tsp dried oregano
1 tsp dried rosemary
1 onion, diced
3-4 garlic cloves, minced
1 cup diced celery
salt and pepper
3 tbsp olive oil
1. Reconstitute the dried mushroom in 2 cups hot water until softened. Spoon
out the mushrooms and slice in half. Reserve the liquid.
2. Heat the olive oil in a large pot over medium heat. Add the garlic and the
onions and saute until softened. Season with salt and pepper. Add the
celery and cook for two more minutes. Season with salt.
3. Add the oregano and the rosemary and cook for a minute. Add the shitake
mushrooms and the reconstitution liquid. Bring to a boil.
4. Crush the tomatoes with your hands and add to the pot along with the
broth. Bring to a boil and reduce the heat to low and simmer covered for
about 30 minutes.
5. Check for flavor and adjust accordingly. Add the fresh mushrooms and the
chickpeas and cook for another 15 minutes.
6. Check for flavor one last time. To serve, drizzle with white truffle oil or
extra virgin olive oil and garnish with fresh basil leaves and shavings of
Pecorino or Parmigiano Reggiano.
*Lidia's Italy: Chickpea Soup with Porcini Mushrooms.
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