You don`t need to follow the exact measurements in the recipe, the ratios are changing with what`s available in the fridge. A generous amount of mushroom and onion is however important. If I have chicken or vegetable stock I`ll use it, but I mostly use just water. That`s the cool thing about mushroo…
Clean the mushrooms as needed. Here in France I often buy organic mushrooms with a lot of dirt on them, so I give them a good trim and cleaning. If your mushrooms are already prepped its enough to rinse them in water before they are dried and sliced.
2
Prepare the vegetables: Finely slice the onion and garlic. Rinse the leek well between the layers before it`s sliced. Both the white and the green part of the leek can be used, but the white parts gives the soup a nicer colour and a little softer texture.
3
Clean the potatoes. If they have thin peel I normally keep it. Dice and add to a bowl of cold water.
4
Heat up olive oil in a large pot. Sauté the mushrooms on relatively high heat (it`s gonna look like way too much mushrooms) until the water from the mushrooms has been released and reduced. Add a knob of butter and sprinkle over some salt and black pepper and cook until the mushrooms has started to get a little colour.
5
Decrease the heat and add onion, garlic and leek to the pot. Simmer on medium/low heat until everything is soft, about 10 minutes.
6
Add white wine and dry thyme to the pot and reduce completely.
7
Drain the chickpeas and rinse in cold water. Drain the water from the potatoes and add both potatoes and chickpeas to the pot. Cover with stock and/or water and let simmer until everything is soft.
8
Take some ladles, or a much as you would like, of the soup and blend until smooth with a immersion blender or a blender. Add back to the pot. You can blend the whole thing if you prefer a completely smooth soup. Add water until you have the texture you prefer.
9
Stir in the crème fraîche and finely chopped parsley (or any soft herb you like) before adding salt, freshly ground black pepper and a little squeeze of lemon juice to taste. Garnish with a drizzle of good olive oil and fresh herbs before serving.
