Mushroom and Chickpea Soup
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.
Originally published in HL June 2016