CHICKPEA, PORCINI & FARRO SOUP
Steps:
- Put the chickpeas in a large bowl with water to cover and soak for at least 4 hours or up to overnight. Drain the chickpeas, rinse well, and place in a large saucepan. Add 8 cups (64 oz/ 2 l) cold water and bring to a boil over high heat. Reduce the heat to low and simmer,uncovered, until the chickpeas are tender, about 2 hours. In a large, heavy pot, warm the oil over medium-low heat. Add the onion, garlic and rosemary and sauté until the onion is softened, 5 - 7 minutes. In a small bowl, dissolve the tomato paste in 1 cup (8 oz/250 ml) warm water and add to the pot. Stir in the chickpeas and their cooking liquid and season with salt and pepper. Bring to a simmer over medium heat and cook for 3 minutes. Add the broth, return to a simmer, and cook, uncovered, until the flavors have blended, about 30 minutes. Remove from the heat and let cool slightly. Discard the rosemary sprig. Working in batches, purée the soup in the blender. Return to the pot and bring to a simmer over medium heat. Add the farro and cook until tender yet still slightly chewy, about 25 minutes. Meanwhile, to prepare the mushrooms, thinly slice them lengthwise. In a large frying pan, warm the oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the mushrooms and cook, stirring until they begin to soften, about 3 - 4 minutes. Raise the heat to high, add the wine and thyme, and cook, stirring constantly, for about 3 minutes. Reduce the heat to low, season with salt and pepper, and continue to cook, stirring often, until the mushroom juices have evaporated, about 15 minutes. Remove from the heat and discard the thyme sprig. Stir in the butter. Stir the mushrooms into the soup. Serve, drizzled with olive oil and garnished with a grinding of pepper.
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