Chickpea, chard and porcini soup from River Cottage Veg: 200 Inspired Vegetable Recipes (page 149) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Zosia on April 28, 2015

    Delicious, richly flavoured soup with great mushroom flavour. Given the choice of using canned tomatoes or tomato sauce, I opted for a homemade marinara that added tomato flavour without overwhelming the mushroom. I also included a Parmesan rind and used kale, one of the suggested chard substitutes.

  • Emily Hope on November 28, 2011

    This has a nice depth of flavor for a vegetarian soup. However, I wish that the porcini flavor was more prominent (especially given their expense and the fact that they need to be soaked, washed, and the liquid strained) -- it added a bass note to the soup, but the flavor blended with that of the tomatoes and chard. The tomatoes do play a prominent role in the flavor of the soup, which made it a bit too much like a variation on minestrone for me. Not sure that I'll be rushing back to make this one again. Served with roasted carrots, beets, fennel, onions, and garlic that were deglazed with some balsamic vinegar and tossed with avocado and an aged goat cheese, and a homemade whole wheat seed bread.

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