Wild Mushroom and Chickpea Soup with Spareribs

Wild Mushroom and Chickpea Soup with Spareribs

Wild Mushroom and Chickpea Soup with Spareribs

(6 servings)

2 ounces dried porcini or other wild mushrooms
½ cup dry white wine
4 tablespoons olive oil
8 pork spareribs (about 1½ pounds), cut into individual pieces
1 large onion, cut into ½-inch dice
3 large cloves garlic, minced
¼ cup finely diced flat leaf parsley
2 large potatoes, peeled and cut into ½-dice
2 cans (15½ ounces each) chickpeas, rinsed and drained
6 ounces fresh mushrooms, cleaned and thinly sliced
7 cups water
Salt and freshly ground black pepper, to taste
½ cup finely diced fresh basil

Soak the dried mushrooms in the wine in a small bowl for 30 minutes to soften them. Remove the mushrooms with a slotted spoon, and reserve the wine. Chop the mushrooms fine. Set aside both the chopped mushrooms and the wine.

Heat the oil in a large soup pot over medium heat and add the spareribs. Sauté until lightly browned on all sides, about 10 minutes, turning the ribs occasionally to brown. Add the onion and sauté until softened, about 3 minutes. Add the garlic, stir well, and cook 1 minute.

Add the dried mushrooms and the wine, then the parsley, potatoes, chickpeas, fresh mushrooms, water, salt, and pepper. Bring to a boil over medium heat. Reduce the heat to a very slow but steady simmer and cook covered, until the spareribs are very tender, about 2 hours. Stir frequently but gently.

Serve hot, with a sparerib placed to the side of each bowl so the bone is evident. Sprinkle some basil over each serving.



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