Chorizo Soup with Shiitake Mushrooms & Chickpeas 


– 1/3 pound fresh chorizo2

– 1/4 pound shiitake mushrooms, caps only, roughly chopped

– olive oil

– 1 small red onion, finely chopped

– 2 cloves garlic, finely chopped

– 15-ounce can chickpeas, drained

– 4 cups beef broth

– 2 tablespoons cider vinegar

– salt and freshly ground pepper, to taste



-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.

– 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 a green salad.  [Credit:]