Monday, December 12, 2011

Chickpea and Mushroom Soup

Chickpea and Mushroom Soup
Makes 2 servings

1 tbsp olive oil
6 oz Portobello mushrooms, sliced
2 garlic cloves, crushed
1 slice of bacon
1 can (16 oz) chickpeas, drained
2 tbsp parsley, chopped
1 shallot, chopped
2 cups chicken broth
1 tbsp brandy
Salt & pepper
2 slices of Swiss cheese

Cut up Portobello mushrooms.

Heat olive oil in a frying pan on medium high. Saute mushrooms with garlic cloves for five minutes. In another pan, fry a slice of bacon until crispy. Add to food processor with chickpeas, parsley, shallots, garlic and mushrooms.

Process until smooth.

Add the mixture to a medium pot with chicken broth. Bring to a boil on medium heat, stir occasionally. Stir in the brandy. Season with salt and pepper. Transfer to serving bowls, then add Swiss cheese while soup is still hot. Wait 5 minutes before serving.

This soup is full of flavor! Cut the bacon if you want a healthier version.

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