Zuppa con Ceci e Fungi
There's nothing like a hot bowl of soup to keep you warm through these cold winter nights. I cut down on the cream in this one by blending the mushrooms to create a creamier mouth feel... yea I said mouth feel!
Jeff Mertz
1/30/20251 min read
Ingredients:
1 lbs. Mixed Mushrooms
1 Qt Mushroom broth (or broth of choice)
1 Medium onion
5 Cloves Garlic (minced)
1 Can Garbonzo Beans
1/2 cup Milk
1/4 cup Heavy Cream
2 oz Tomato Paste
3 tsp Oregano
2 tsp Sage Powder
Salt and Pepper to Taste
Directions:
Lubricate a medium pot or small dutch oven with just enough olive oil to barely cover the surface. Roughly chop and sauté mushrooms and onions on med-high heat (Reserve about 2oz mushrooms for later). Once softened add the minced garlic and stir continuously for 30 seconds.
Add the broth and bring to a simmer then move to the food processor and blend until smooth.
Open the can of garbanzo beans and drain them into a strainer in the sink and rinse in cool water.
Return the mushroom broth mixture to your pot and combine with the garbanzo beans and tomato paste.
Add the sage powder, oregano, salt and pepper
Slowly incorporate the milk and cream, stirring all the while. You may add you reserved mushrooms now. Let the soup simmer for about 15 minutes until you are ready to eat. Garnish with fresh parsley.