Chickpeas pre-soaked (overnight or 8 hours). In the morning drain, cover again (so that was about 5 centimetres of water over it) and boil it until soft. Leave in the same water.

Onion peel and chop. Two thirds of mushrooms cut the same pieces as the onion. Mix and put in a small amount of water until tender. Pour the onions and mushrooms in a bowl with chickpeas. Pour cream, salt and blend. Want to dilute even boiled water and/or cream, in this case, heat until the first bubble.

A third of the mushrooms dry on the bars in the oven. Finely chop, grate cheese, mix with the mushroom pieces. Soup pour into cups.

Beat the whites with olive oil and salt in a stable foam. Soup in a Cup to put cheese mixed with the mushrooms, then carefully pour in half of beaten egg whites. Sprinkle with bright spices. Put in a preheated 180 gr. the oven for 10-15 min. until solidification of the protein.