Chickpea mushroom soup Calories

Yes, canned chickpeas work well in chickpea mushroom soup. Drain and rinse them first, then add them after the mushrooms have cooked; simmer just long enough for the chickpeas to heat through.

Cremini or white button mushrooms are both good choices for chickpea mushroom soup. Cremini mushrooms have a deeper, earthier flavor, while white mushrooms give the soup a milder taste.

Yes, cook dried chickpeas until tender before adding them to chickpea mushroom soup. They take much longer to soften than mushrooms, so cooking them separately keeps the mushrooms from becoming overcooked.

Blend some of the chickpeas and mushrooms into the broth to make chickpea mushroom soup creamy without dairy. The blended ingredients add body while keeping the rest of the soup chunky.

Thyme, black pepper, and garlic pair especially well with chickpea mushroom soup. A little rosemary also works, but use it sparingly so its strong flavor does not overwhelm the mushrooms.

Yes, chickpea mushroom soup can be frozen in airtight, portion-sized containers once it has cooled. Thaw it in the refrigerator and reheat gently, stirring in a little broth or water if it has thickened.

Chickpea mushroom soup keeps for about 3–4 days in a covered container in the refrigerator. Cool it promptly after cooking, and reheat only the portion you plan to eat until steaming hot.

Chickpea mushroom soup can turn watery if the mushrooms release liquid that is not cooked off. Sauté them until their liquid evaporates, or blend some chickpeas into the broth to give the soup more body.

Crusty bread or a green salad makes a simple accompaniment to chickpea mushroom soup. For a fuller meal, serve it with roasted vegetables or a grain such as rice.