Porcini-Chickpea Soup


Delicious soup made with 4 shapes of porcini mushroom: stock, powder, “ground”, roasted.


[ For 4 persons ]

  • Mushrooms:
    -Dried Porcini - 200gr.; 
    -Mix of mushrooms - 300gr. (Champignon, Pleurotus, Finferli or other) 
  • For soup:
    -Chickpea - 400gr. (pre-soaked); 
    -Garlic cloves - 2; 
    -Rosemary sprig - 1; 
    -Shallot - 2; 
    -White wine - 20 ml.; 
    -Bread slices - 4; 
    -Taggiasche Olives - 100gr.; 
    -Capers - 50gr.; 
    -Dried tomatoes - 100gr.; 
    -Extravergine olive oil; 
    -Bay leafs; 
    -Vegetable broth - 2 lt.

  • For vegetable broth:
    -Water - 2 lt.; 
    -Piece of celery - 1; 
    -Carrots - 2; 
    -Onion - 1.

Vegetable broth:

Wash well all the vegetables for the broth. Leave all the vegetables in a saucepan with cold water. 

To flavour the broth we can add bay leaf, pepper or other spices according to your taste. If you have any vegetable clippings, you can also add them to the broth to make it more aromatic. 

Boil everything for about 30 minutes.


If you use dried chickpea, soak it the night before with bay leafs.

The next day rinse the chickpea and put it in a pot with about 1,5 liters of water. Boil it until almost cooked.

*You can also use already cooked chickpea. In this case keep them aside and use them at the next steps.


Clean and wash all mushrooms well. Cut the mushrooms into regular cubes to have a uniform cooking. Leave aside some mushrooms cut into slices: we will use them for the final decoration of the dish.

Take 1/3 (one third) of dried porcini mushrooms and smooth until they become powder. We will use it for the gasket later. Soak the rest of the porcini mushrooms for a few minutes before use.

Prepare in a pot the bottoms of shallot, unpeeled garlic, rosemary, bay leafs and olive oil, browning them well. Once the bottom is ready, add the mushrooms cut into cubes and leave them to brown for a few more minutes. Deglaze it with the white wine and let it evaporate. Season with salt and pepper.

When the wine evaporates, add the cooked chickpea with its cooking water. After that add the vegetable broth and let it cook for about 15 minutes stirring occasionally.

Once cooked, take a few ladles of chickpea and mushrooms and keep them apart. Mix the rest of the soup with an immersion blender until it reaches a creamy and smooth consistency. Replenish it with the chickpea & mushrooms that we had kept aside. At this point our soup is ready.

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Tapenade of olives and dried tomatoes

Take the olives and drain them from the oil. Combine together the drained olives, dried tomatoes and capers.

Chop everything with a knife. You can also use a mixer, blending intermittently to achieve a uniform result but not blending too much. It should not become a cream.


Toast the bread seasoned with oil and salt. This step can be done in the oven at 180°C for a few minutes, or in a pan. 

The bread should be crisp. Be be careful not to overdry it.

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Take the mushrooms that you had cut into slices and set aside before.

Brown them. You can use the same process of browning as bread before.


Use a deep plate. At the bottom of the plate put the hot soup. Decorate it with a few slices of browned mushrooms and with the help of a small spoon form 3 heaps of tapenade spread over the soup.        

Garnish with some rosemary sprig, extra virgin olive oil and porcini powder sprinkled on the edge of the plate.

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The Recipe

This recipe is prepared by Paradiso Pure.Living former Sous-chef Ivan Hladyuk.

Learn other healthy recipes on our Recipes webpage ;)

Bon appetit!