Recipes–Chickpea Soup Puree With Basil And Mushrooms

This recipe is derived from a classic Italian Mediterranean dish using whole chickpeas; but as a soup it is delicious as well.

Chickpea Soup With Basil And Mushrooms

* 1 can organic, low-salt chickpeas

* 2 medium cloves garlic, chopped

* 3 lg. sprigs fresh basil

* 1 Tbsp. dried basil

* 1 med. onion, chopped

* 1/4 cup dry (Amontillado best) sherry

* 1/4 cup olive oil

* 1/4 cup dried mushrooms (porcini or portabella)

* 2 lg., stalks celery, chopped

- Saute the onion, garlic, celery, mushrooms, and basil in olive oil until soft

- Add 1 1/2 cups water (approx.)

- Add the chickpeas and their liquid and mix well

- Simmer over low heat for about 15-20 minutes until chickpeas soften a bit

- Put the mixture in a blender and blend well.

- Return to saucepan, simmer over low heat, reduce the liquid until desired consistency and flavor

- Add salt and ground pepper to taste

- Garnish with a few sprigs fresh cilantro or parsley and a dollop of sour cream (optional)

-Serve