Pureed Chick-Pea Soup with Mushrooms

On a cold fall day we decided to make Pureed Chick-Pea Soup with Mushrooms. You can find the recipe on our blog of: January 9, 2015. Cathy improved on the recipe by not blending the soup in the final step. This made for a richer, thicker soup. We really liked the earthiness of this soup. We started the dinner with a Salad of Persimmons, Almonds and Prosciutto dressed with Balsamic and Olive Oil. The main course was our always fabulously rich Macaroni and Cheese. The best recipe ever! I love the crispy topping! You can find the recipe on our blog of: February 2, 2009. Click the date to get the recipe.