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To make the soup, heat oil in a large heavy pot over medium heat.
Add onion and garlic and cook until tender, stirring frequently, 6 to 8 minutes.
Add saffron and potatoes, increase heat to medium-high and cook, stirring frequently, until potatoes are browned, 4 to 6 minutes.
Add wine and stir to scrape any brown bits that have accumulated at the bottom of the pan.
Add vegetable broth, chickpeas and parsley and bring to boil.
Reduce heat, cover and simmer until potatoes are tender, about 20 minutes.
Allow soup to cool.
Purée two cups of the soup in a blender.
Return purée to pot. Season with salt and pepper.
Simmer for five minutes to reheat.
Meanwhile, make the garnish.
Warm oil in a skillet over medium-high heat.
Add mushrooms and lemon juice and cook until mushrooms release their juices, 4 to 6 minutes.
Add almonds and parsley, and cook until the mixture is lightly browned, about 2 minutes, and set aside.
Ladle soup into bowls and garnish with the mushroom-almond mixture.