Servings:
4
Prep time:
10
Cooking time:
25
INGREDIENTS
- 2 carrots
- 1 celery stalk
- 1 onion
- 650 g mushrooms
- 300 g steamed chickpeas
- 600 ml vegetal broth
- 12 boiled chestnuts
- extra virgin olive oil
- salt
- black pepper
INSTRUCTIONS
- Clean the mushrooms, remove all the soil residues and divide the larger ones in order to reduce them more or less all to the same size.
- Peel carrots, celery and onion and cut into cubes.
- Heat 2 tablespoons of oil in a pan and sauté the mirepoix together with some finely chopped parsley leaves. Let gently fry for 5-6 minutes, until the carrots start to become soft (if necessary, add a ladle of broth so as not to brown them too much).
- Add the mushrooms and stir to flavor. Salt and pepper lightly and cook for about ten minutes.
- Drain the chickpeas from the storage liquid, rinse them thoroughly under running water, drain well and transfer them to the pan with the mushrooms.
- Divide the biggest pre-cooked chestnuts into two (if they are small you can leave them whole) and add them. Cover with the vegetable broth and bring to a boil.
- Cook for about twenty minutes, until the soup is slightly thickened. Turn off and divide into four soup plates.
- Chop the remaining parsley finely and decorate the dish adding, if you like, a little oil and a generous sprinkling of freshly ground black pepper.
