Today I want to show you an amazingly tasty, aromatic and rich pea soup with champignons. Such a dish can be safely prepared during Lent, it is nutritious and very healthy.
- General \ asset cooking time: \
- Servings Per Container: 6 Servings
- Caloric value (100g): 82 kcal
- Cost: average cost
Pea soup with champignons
- Peas - 1 tbsp. (200 ml)
- Champignons - 250 g
- Bulb onions - 1 pc.
- Carrots - 1 pc.
- Potatoes - 2 pcs.
- Water - 2.5 l
- Salt to taste and pepper
- Black pepper - 1 to taste
- Bay leaf - 2 pcs.
- Vegetable oil - 2 tbsp
- Greens - 2 tbsp
Preparation: Step 1
Prepare food for soup. For this soup I chose yellow split peas, but you can also use green ones. Champignons can be taken both fresh and frozen. Such a soup can also be prepared from fresh, dried or frozen forest mushrooms (porcini mushroom, honey mushrooms, chanterelles, Polish mushroom, etc.)
This soup is prepared in water, but you can take any broth as a basis: vegetable, mushroom, meat.
Rinse the peas well under running water, pour in drinking water in a deep bowl and leave to swell for 6-8 hours. You can soak the peas overnight, and so that it does not turn sour, it is better to put a container with peas in the refrigerator.
Then drain the water from the soaked peas, transfer to a saucepan, add water and put on low heat. Cook after boiling for 30-35 minutes.
During this time, the mushrooms are well washed frommud, sand, peat. Renew the stem cut and cut the mushrooms into 4 pieces. If the mushrooms are too large, then it is better to cut them into 6 or 8 pieces.
Peel a large onion and cut into small cubes.
Peel, wash and grate the carrots.
Heat vegetable oil in a small frying pan and fry vegetables in stages: first onions for 3-4 minutes, then carrots for about the same.
Add chopped mushrooms to the vegetables.
Over low heat, stirring occasionally, hold them for 7-8 minutes. The mushrooms will first let the juice in, and then lightly fried until golden brown.
In total, cook mushrooms for about 15 minutes. Mushroom frying can be pepper to taste.
While cooking is cooking, peelpotatoes and cut into medium cubes.
Add potatoes to peas and cook for 15 minutes.
Then add mushroom frying, salt the soup. Cook for 7-8 minutes.
For flavor, grind fresh herbs and add them to the soup (greens can also be used frozen). Let the prepared soup simmer for 2 minutes, turn off the heat, cover and let it brew for 10-15 minutes.
Ready-made pea soup with champignons turns out to be moderately thick and rich. If the soup seems too thick for you, you can add some boiling water.
Pea soup with mushrooms can be stored for up to 4 days in the refrigerator and up to 6 months in the freezer at minus 18 degrees. If there are pieces of meat in the soup, then the shelf life of the frozen soup will be 4 months.
