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Export 9 ingredients for grocery delivery
Step 1
1 Soak the porcini in the hot water for 30 minutes
Step 2
2 Remove the mushrooms with a slotted spoon, reserving the soaking water
Step 3
3 Rinse the mushrooms briefly under cold water (they can be gritty), pat dry with a clean dish towel and coarsely chop
Step 4
4 Strain the mushroom soaking liquid through a sieve lined with cheesecloth or paper towels into a bowl
Step 5
5 In a saucepan over medium-low heat, melt the olive oil with the butter
Step 6
6 When the mixture is hot, add the onion and cook, stirring occasionally, until soft and translucent, about 15 minutes
Step 7
7 Add the garlic and stir for 1 minute, then add the mushrooms and cook, stirring, for another 2 minutes
Step 8
8 Add the tomatoes, chickpeas, rosemary, reserved mushroom soaking liquid, salt and a few grinds of black pepper
Step 9
9 Bring to a boil, then reduce the heat, and simmer gently until the flavors meld, 20 to 30 minutes
Step 10
10 Add the chard and cook until it is tender, about 5 minutes
Step 11
11 If the soup seems too thick, thin it out with a little water
Step 12
12 Discard the rosemary
Step 13
13 Taste and add salt and/or pepper as needed
Step 14
14 Ladle into warmed bowls, drizzle over some olive oil, and top with the cheese shavings, if using
Step 15
15 Serve hot
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