Dried Mushroom, Parsnip, Chickpea Soup

In the #zerowastePassover challenge, I needed a soup for Friday night that used a small can of chickpeas and dried mushrooms, two ingredients still in the pantry.

Abba actually liked this BETTER than mushroom barley soup, the reason I have the dried mushrooms to begin with. Hah!

1/2 c. dried mushrooms
1 to 2 T olive oil
onion, diced
1 parsnip, diced
1 carrot, diced
2 celery ribs, diced
1/2 c or so dried potato flakes or mashed potatoes (these were leftovers, but they worked perfectly for thickening the soup.)
1 small can chickpeas
4 c. stock/broth (Telma)

Soak dried mushrooms in water.
Saute all the diced vegetables until soft.
Chop the soaked mushrooms, and add them with the water you soak them in, along with the chickpeas.
Bring to a boil. Cook for 15 minutes or so.

I barely seasoned it. The mushrooms have a nice, rich flavor.