Chickpea soup with dried mushrooms

Name: Chickpea soup with dried mushrooms
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 20 g dried mushrooms; 50 g onion; 110 g celery; 110 g carrots; 110 g potatoes; 50 g bacon; 5 tablespoons olive oil; 4 sprigs thyme; 1 teaspoon salt; pinch of freshly ground pepper; 150 g drained canned chickpeas

4 SERVINGS

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INGREDIENTS

20 g dried mushrooms
50 g onion
110 g celery
110 g carrots
110 g potatoes
50 g bacon
5 tablespoons olive oil
4 sprigs thyme
1 teaspoon salt
pinch of freshly ground pepper
150 g drained canned chickpeas

INSTRUCTIONS

1
Soak dried mushrooms in 100 ml of water.
2
Peel and finely chop the onion. Peel and cut celery, carrots, and potatoes into 0.5 cm cubes. Cut bacon into 0.5 cm cubes.
3
In a saucepan over medium heat, warm the oil and sauté the onion until translucent. Add the chopped vegetables and sauté, stirring occasionally, for 5 minutes. Add thyme, salt, and pepper and mix.
4
Add the chopped bacon and sauté, stirring occasionally, for 1 minute. Add the chickpeas and sauté for another 1 minute. Add the soaked mushrooms along with their soaking water, and pour in 600 ml of water. Bring to a boil and cook for 25 minutes or until the vegetables are tender. Season with salt and pepper to taste.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.