food, Recipes

Mushroom and Chickpea Soup

Kitchen Trinity/ Taverne Agency


250g chanterelle mushrooms 250g porcini mushrooms 1 onion, diced 2 garlic cloves, finely chopped 6T olive oil 200ml white wine 2 tins chickpeas (net weight 480g) 1 litre chicken stock 200g Brie cheese, diced 1T parsley, finely chopped 8 slices baguette 50g crème fraîche


Preheat oven to 200˚C. Clean mushrooms and keep around 80g aside. Roughly chop remaining mushrooms. Using a pan, lightly sauté onions and garlic for one minute. Add mushrooms and gently sauté for two more minutes. Add white wine to pan and simmer until mixture has reduced in volume by half. Drain chickpeas well, set four tablespoons aside, and add remainder to cooked mushrooms along with all the chicken stock. Simmer soup for 10 minutes. In the meantime, place baguette slices on a baking tray lined with baking parchment. Drizzle slices with two tablespoons of oil, then bake in the oven for five minutes. Slice remaining porcini and chop slices into bite-sized pieces. Heat two tablespoons of oil in a pan, then fry mushrooms and remaining chickpeas for three to five minutes. Season and combine with parsley. Keep warm in pan. Place cheese on baguette slices, put back in oven and bake for a further five minutes. Using a hand blender, purée soup until smooth. Season with salt and pepper, then briefly stir in crème fraîche. Pour soup into bowls and scatter fried mushrooms over top. Drizzle with reserved olive oil and serve with baguette slices. SERVES 4 Originally published in HL June 2016