To start, boil the mushrooms in salt water ( you can cook them in chicken or vegetable broth, as you like). Cook for about 10 minutes.
Cut the onion, potatoes and celery into cubes.
We pull the mushrooms out of the broth - it will be the basis of our soup. Fry the celery and potatoes (about 5-7 minutes). It is in the fried form that they will give a unique taste to the soup. If you don't like the taste of fried food, just boil the potatoes with celery.
To prepare the puree, take 4-5 ladles of broth. First, fry the mushrooms with onions and add the thyme.
Add our ingredients to the blender : chickpeas, spinach, a mixture of celery, potatoes, mushrooms and onions. And be sure the broth! We achieve a homogeneous mass and transfer it to our broth. Mix thoroughly and put to boil, so that the broth has acquired the desired consistency. It is very important to balance the soup with salt and sugar. For taste, add a clove of garlic and a quarter of hot pepper to the boiling broth. Hot pepper can not be added. Decide for yourself! Boil for 3-4 minutes. If you want to get a cream soup, at this stage you need to add cream to the broth and let them boil.
Remove the garlic and pepper from the soup. Put the required amount on a plate. If you want to get 2 different soups, add the cream directly to the plate. Then you will get a cream soup, and in the pan you will have a soup puree.