Roasted Mushroom, Chickpea & Orzo Vegetable Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 5 cloves of garlic, minced
  • 6 carrots, chopped
  • 6 stalks of celery, chopped
  • ½ onion, minced
  • salt and pepper, to taste
  • garlic powder (1/2 tsp.)
  • 2 cups shitake mushrooms, chopped
  • fresh thyme, 1 tsp.
  • 1 bay leaf
  • 10 cups water
  • 1 porcini buillon cube
  • 5 tbsp. osom
  • 3 tbsp. umami powder (you can buy on my site, optional ingredient)
  • 1 package enoki mushrooms
  • 3 cups chickpeas (either canned or fresh that have been soaked overnight and boiled)
  • 2 cups orzo, rinsed
  • ¼ tsp. truffle salt (optional)
  • ¼ tsp. red pepper flakes
  • 10 sprigs fresh thyme
  • 3 tbsp. olive oil
Instructions
  1. Pre-heat oven to 400 degrees F. Season chopped shitake mushrooms with about 1 tbsp. olive oil, salt, pepper, and about 1 tsp. fresh thyme leaves. Place the mushrooms in a small baking dish, and roast for about 20 minutes, then remove and set aside. While the mushrooms are roasting, you can begin the next step.
  2. In a large soup pot heat up about 2 tbsp. olive oil and saute garlic, carrots, celery, and onion. olive oil until they are al dente. Season with salt and pepper, about ½ tsp. of each. Once the veggies are a little bit soft but still have a bite, go ahead and in the rest of the ingredients - add in the bay leaf, water, buillon cube, osom, umami powder, enoki and shitake mushrooms, chickpeas, orzo, truffle salt, red pepper flakes, and fresh thyme. Bring the soup up to a boil, then simmer for about 25 minutes, until the orzo is cooked.
  3. Test for seasoning, you can adjust salt and pepper to your taste. Enjoy!
Recipe by A Tasty Mess at https://atastymess.com/roasted-mushroom-chickpea-orzo-vegetable-soup/