Best Chickpea Porcini Mushrooms And Farro Soup Recipes

CHICKPEA SOUP WITH PORCINI MUSHROOMS

Steps:

• Rinse the chickpeas, and put them in a bowl with enough cold water to cover by at least 4 inches. Let soak for 12 to 24 hours in a cool place.
• Drain and rinse the beans, put them in the soup pot with 5 quarts of fresh cold water, and bring to the boil over high heat. Drop in the dried porcini pieces, partially cover the pot, and adjust the heat to maintain steady but gentle bubbling while you prepare the pestata.
• Put the onion, garlic, celery, all the herbs, and 1 teaspoon of the salt in the work bowl of the food processor. Process to chop everything to small bits, scrape down the bowl, and process again into a finely minced paste.
• Pour the olive oil into the skillet, and set over medium-high heat. Scrape and stir in all of the pestata, and cook for 2 or 3 minutes, stirring frequently, until it starts to color and stick to the pan. Add the crushed tomatoes.
• Scrape the paste into the boiling soup. Slosh a cup or two of the soup liquid into the skillet to deglaze, scraping up any browned bits stuck to the bottom; pour this into the soup too. Now let the soup perk along steadily for about an hour, uncovered, to develop flavor and reduce slightly.
• Dump in all the sliced mushrooms and another teaspoon salt, stir well, and let the soup bubble and reduce for another hour, or until the chickpeas are tender and the broth has thickened slightly with a velvety sheen. Taste and adjust the seasoning. Serve right away, or let it cool and use later.
• Ladle portions of hot soup into warm bowls, sprinkle freshly grated cheese over, and give each portion a flourish of excellent olive oil. Pass more cheese at the table.

FARRO AND VEGETABLE SOUP

Steps:

• Soak the farro just covered in water for one hour or longer. Drain.
• Meanwhile, place the dried mushrooms in a bowl or Pyrex measuring cup, and pour on two cups boiling water. Let them sit for 15 to 30 minutes until softened. Place a strainer lined with cheesecloth or paper towels above a bowl, and drain the mushrooms. Squeeze over the strainer, then rinse in several changes of water to get rid of any sand. Chop coarsely and set aside.
• Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, for three to five minutes until it begins to soften. Add the chopped carrots, celery and cabbage, and cover. Turn the heat to medium-low, and cook, stirring often, for five to 10 minutes until the mixture is tender and fragrant. Add the garlic, and cook, stirring, for a minute until fragrant. Add the soaked mushrooms and their liquid, the farro, bouquet garni, tomato paste and the water or stock. Bring to a boil, add salt, reduce the heat, cover and simmer one hour until the farro is tender and the soup fragrant. If it seems too thick, thin out with more water or stock. Add pepper, and adjust salt. Remove the bouquet garni, and stir in the parsley. Serve, passing the cheese for sprinkling.

CREAMY FARRO AND CHICKPEA SOUP

Steps:

• Drain chickpeas, and place in a medium earthenware pan or saucepan. Cover with plenty of cold water, and bring to a boil. Add sea salt and bay leaves. Reduce heat, and cook, covered, until very soft, about 1 1/2 hours.
• Meanwhile, in a medium saucepan, heat olive oil and gently cook onion, prosciutto and celery for 4 to 5 minutes, stirring occasionally, until they are soft but not brown. Drain farro, and add it along with the chicken broth, marjoram and nutmeg to the onion mixture. Cook, partially covered, for about 1 hour.
• Drain chickpeas, reserving the cooking liquid. Discard bay leaves. In a food processor, puree chickpeas with 1 cup of the reserved liquid. Add pureed chickpeas to the farro mixture; if necessary, add more of the cooking liquid from the chickpeas to achieve the consistency of a creamy soup. Adjust the seasoning with salt and pepper. Wait 10 minutes before serving, and sprinkle each portion with chopped parsley and a drizzle of olive oil.