chorizo soup with shiitake mushrooms & chickpeas

I love soup. I could easily eat soup everyday. I keep pinning all these amazing soup recipes but have yet to make any since I have yet to buy a soup pot in NYC. I guess that’s my own fault – but being home was the perfect opportunity to try a new recipe.

(I was just reading this post from College Prepster and she brings up a good point. Do you still call your parents house “home”? Since I’ve moved I decided to call my parents house my “vacation home”, but still get caught calling it home.)

Any who, this recipe was a breeze to make. I’m still trying to eat wheat-free (Saturday’s full of drinking beer obviously don’t help. Doh!) and this soup was still hearty and filling. Not to mention makes the house smell amazing.

(Adapted from TheKitchn)
serves 4
1/3 pound pork chorizo
1/4 pound shiitake mushrooms, caps only, roughly chopped (I used baby bella)
Olive oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
One 15-ounce can chickpeas, drained
4 cups beef broth
2 tablespoons cider vinegar
Salt and freshly ground pepper, to taste
Asiago cheese shavings, optional
Fresh spinach leaves, optional

Heat a large heavy pot or Dutch oven over medium-high heat. Remove the chorizo from its casing and crumble it into the pot.

Cook for 7 to 10 minutes, stirring frequently to break up the pieces. When the meat is lightly browned, push it up against the sides of the pan and add the chopped shiitake mushrooms.

Cook for 3 minutes without stirring, then flip them over and continue cooking. Cook for another few minutes or until the mushrooms are well-browned.

Add the onion and garlic, and cook, stirring frequently, for about 5 minutes or until they are softened.

At this point, you can pour off any extra chorizo fat, if you wish. (This will depend on the sausage; some will release a lot of fat — more than is desirable in a soup.)
Stir in the chickpeas and the beef broth. Bring to a simmer, then lower the heat and cook for 30 to 60 minutes, or until the flavors are well mingled.

Stir in the vinegar and taste. Add salt and pepper as needed.


Serve with fresh shaved asiago cheese (optional). Also, if you have any fresh spinach, tear some up and throw it in your bowl before you ladel in the soup – adds even more fresh taste.


Served with a fresh salad and grilled cheese (not for me – even though I was very tempted).






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