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