Most people in the US are not familiar with how delicious wild mushrooms can be, but since I was raised in Europe, I can verify; it's true.
If you are lucky enough to have a Polish or Russian store in your neighborhood, drop by there and buy a package of dried wild mushrooms. When you get home, take them out and rinse them well, then warm up some filtered water. The mushrooms need to be rehydrated, so they'll sit in that water for about an hour while you take care of other stuff around the house or put your feet up and read a good book. Trust me, it's worth the wait. Otherwise, just get some regular portobello or other mushrooms; no wait time, but also no extravagant flavor.
When the mushrooms are done soaking, cut them into strips and turn on the stove. You'll cook them for a while in the water they were soaking in, so don't throw it away... when they're nice and cooked through, you'll use the liquid for the base for your soup. If you're into meat, throw some chicken into the soup, but if you're not, a good option is to take a spoonful of raw, unrefined, coconut oil and put it right in; tastes great and no worries, you won't have any weird coconut taste to deal with.
The less ingredients in this one, the better, so get like 3 organic carrots, a handful of string beans (snip off the tops, and cut them up into little inch or two pieces, if you don't have string beans, no worries, just skip them all together) and grab a handful of italian parsley (just throw it in; you'll remove it and throw it out when the soup is done cooking). Allow all these things to cook until all the ingredients are soft and cooked through.
As soon as the soup is cooked, add some salt and pepper to taste, and start sautéing your onions. I wrote a quick blog entry on how to do that pretty quickly and without issues.
As soon as your onions are caramelized, get out your garbanzo flour and dump about three or four spoonfuls in with the onions and start mixing everything together so that the flour is soaked through with the oil and onions. Keep moving things around so nothing burns, and at the same time, take some of that hot water from the pot and start slowly mixing it in with the flour and keep breaking it up, until you end up with something that looks quite mushy. As soon as that happens, throw the mush into the soup mix and mix it until it all dissipates into the soup.
It's best to buy organic garbanzo flour from the refrigerated section of a store like Natural Grocers. The reason? If it sits on the shelf, it's likely filled with some junk so that it can sit on the shelf. When you buy from the refrigerated section, and check the label, it should be organic, and nothing else should be in there. When you get home, you can keep it in the fridge or freezer; that way it's always fresh.
Cook for another 10 minutes or so and you're done.
Keep tasting and see if it needs a bit more salt or pepper.
That's it.
Bone Appetite!
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