First, boil the mushrooms in salted water (you can cook them in chicken or vegetable broth, as you like). Cook for about 10 minutes.
Cut onion, potato and celery into cubes.
We take the mushrooms out of the broth - this will be the basis of our soup. Fry the celery and potatoes (about 5-7 minutes). It is in fried form that they will give the soup a unique taste. 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 thyme.
Add our ingredients to the blender: chickpeas, spinach, a mixture of celery, potatoes, mushrooms and onions. And definitely broth! We achieve a homogeneous mass and transfer it to our broth. Mix thoroughly and put it to cook so that the broth acquires the desired consistency. It is very important to balance the soup in terms of salt and sugar content. 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 it 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 cream directly to the plate. Then you will get cream soup, and in a saucepan you will get mashed soup.
