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.