Tuscan Mushroom Chickpea Soup

Tuscan Mushroom Chickpea Soup
margots-mom adapted from a "clean eating" message board

2 cans of chickpeas, rinsed and drained
1/2 cup dried mushrooms, lightly packed, add 1 cup boiling water and let sit for an hour, do not discard the water!
mix of any kind of mushroom (I used white mushrooms and shitake, about 10 oz)
1 onion
1 medium potato, peeled and cubed
1 med sweet potato, peeled and cubed
fresh sprig of rosemary - if fresh is not possible, use about 2 tsp of the dried needles and add to the soaking mushrooms to soften, do not use powdered
1 clove garlic, roughly chopped
chicken broth
extra virgin olive oil
sea salt
freshly ground pepper

Saute onion, garlic and ground pepper with olive oil over medium heat. It should be fragrant and will turn slightly translucent but never brown. Add the potatoes, rosemary, a sprinkle of salt, soaked mushrooms and mushroom water. Add chicken broth to cover. Cook over medium heat until the potatoes are cooked. The pot should be at a low simmer, not a boil. Add fresh mushrooms and continue cooking - it will be about 5-10 minutes. Add the chickpeas and when they are heated through remove half of the soup to puree in a blender. Add back into the soup. Taste and adjust the salt. Add more water if the soup is too thick.