Pea soup with mushrooms and cheese. How to cook pea soup with mushrooms? Recipe for soup with mushrooms, champignons and green peas

When the idea of making a hearty dinner ends, a hearty pea soup with mushrooms comes to the aid of the hostesses. There are many variations on this topic. Various types of mushrooms are added to the dish: chanterelles, mushrooms, champignons, white and others. If the hostesses have several types in stock, then the mushroom platter will perfectly fit into any first dish with peas. Chicken or smoked meats combined with mushrooms in pea soup is one of the ways to impress your loved ones with a delicious dish.

In order to save time, it is recommended to choose fresh peas, which do not need to be soaked before cooking.
An unusual flavor combination is obtained by combining assorted mushrooms and various spices. The first impression of a new dish depends on the chosen spices.
Soups will be tastier if you use chilled chicken, fresh mushrooms, and young potatoes.
For a variety of taste, put several types of meat products, including smoked ones.
Pea soup without adding meat is suitable for vegetarians and is a dietary dish.
With meat, the soup turns out to be more satisfying.
You can make a tasty soup from peas using heavy cream, as they add richness.
Croutons or croutons will complement your meal.
For beauty, tureens are decorated with whole mushrooms, green petals.
The more varied the mushroom platter, the better.
If you cook the soup in a multicooker, it will keep its temperature longer.
Before cooking, the legumes need to be sorted out from debris, small stones, rinsed until clear water.
It is not necessary to stick to the recipe quantities and grams while cooking. The main thing is to prevent the water from boiling away.

How to cook dried mushrooms deliciously

In the winter season, when fresh mushrooms cannot be found, dried chanterelles, boletus mushrooms, honey mushrooms or other mushrooms will come to the aid in preparing dinner. The recipe doesn't require much skill. Pea soup with dried mushrooms consists of:

150 g dried russula;
500 g peas;
2 medium carrots;
1 onion;
greens and green onions;
salt, spices.

Cover whole legumes with water for 6 hours.
Cut the soaked russula into small pieces.
Pour the peas with water that remains from the soaked russula. Add plain water if desired.
Put a saucepan with peas on low heat. Salt.
Prepare a frying of finely chopped vegetables in a frying pan.
Mix all ingredients.
If the peas become soft, turn off the fire.
Finish the preparation by adding various spices.

With smoked meats

Pea soup with mushrooms and smoked meats is made from hunting sausages and sausages, pork shank, smoked lamb ribs. The recipe includes the following ingredients:

about 1 kg of smoked meats;
500 g legumes;
2 potatoes;
1 carrot;
1 head of onion;
250 g russula;
salt, turmeric.

The cooking steps are as follows:

Sort out peeled legumes from debris, rinse.
Fry chopped onions, carrots, russula.
Cut the potatoes into strips, smoked meats into strips.
Pour filtered water into a large container, add smoked meats, put on low heat.
After 20 minutes add peas, vegetables.
Leave on medium heat for 30 minutes, stirring occasionally.

Puree Soup - Gourmet

To serve puree pea soup with mushrooms, you need to use a blender. The recipe is quite simple and includes the following ingredients:

300 g peas;
500 ml cream;
200 g champignons;
crackers (for example, "Kirieshki");
salt and turmeric.

How to prepare this dish:

Add water to softened peas, cook for about 30 minutes over medium heat.
Add the washed and finely chopped champignons to the peas. Leave some of the whole ones to garnish before serving.
After 30 minutes, add a little warmed cream to the mushrooms and peas. Constantly pouring in the cream, use a blender to turn the soup into a puree.
When the cream is over, mix the puree, add salt and spices.
Before serving in each tureen in the center, beautifully lay out whole mushrooms without damage.
Decorate the dish with crackers.

Delicious combination of peas, poultry and mushrooms

Chicken and mushroom pea soup is easy to prepare. Even a novice cook can handle this. The recipe will require the following:

400 g legumes;
300 g of honey agarics or other mushrooms, but forest ones are best;
2 chicken breasts;
1 PC. potatoes;
1 PC. carrots;
1 head of onion;
salt.

We carry out the preparation as follows:

Soak the whole peas, cleaned of pebbles and debris. There is no need to soak peeled off.
Boil the chicken, pinch into small pieces. The chilled carcass can be successfully replaced by smoked breast. In this case, you do not need to cook the bird. Cut the breast into small pieces.
Strain the chicken broth. Put peas in it, cook for 30 minutes.
While boiling the peas, prepare the frying. Chop the onion, grate the carrots. Next, fry vegetables and mushrooms.
Add frying to the soup, cook for 10 minutes.
At the end of cooking add chicken pieces and salt.

Mushrooms and meat

It is advisable to choose tender beef, young calf to cook pea soup with mushrooms and meat. The recipe assumes the following products:

1 kg of any meat;
600 g peas;
1 PC. carrots;
2 pcs. potatoes;
1 PC. Bulgarian red sweet pepper;
1 PC. onions;
salt and thyme;
200 g boletus;
greenery.

Rinse the meat, remove streaks and fats, boil. During cooking, remove foam and other "debris" that will rise to the surface of the broth.
Pour the softened peas with meat broth, salt. Cook for 30 minutes.
Finely chop carrots, onions, peppers and fry in a pan in vegetable oil.
Add potatoes cut into strips, vegetables fried in a pan, and finely chopped boletus to the peas. Cook for 30 minutes until tender.
Sprinkle with salt and thyme. Decorate with herbs.

Pea soup with mushrooms and meat is ready!

Diet option

Another easy dish, the recipe for which is quite simple. To serve mushroom soup with peas and potatoes to the table, you will need the following products:

500 g split peas;
1 can of canned peas;
vegetables - potatoes (5 pcs.), carrots (2 pcs.), leeks (1 pc.);
200 g saffron milk caps;
salt and ideally nutmeg (10 g).

Preparation is performed as follows:

Rinse the split peas, soak in warm water for 30 minutes. After the specified time, drain the water.
Peel the vegetables, chop finely, simmer in a pan for 20 minutes.
Clean the mushrooms from debris, select whole ones without damage for decoration. Finely chop the rest, stew with vegetables.
Mix all ingredients. Cook for 30 minutes.
At the end of cooking, add the canned peas along with their marinade.
Season with salt, add nutmeg.

Decorate with whole mushrooms and herbs before serving. Recommended to be served with croutons or rye bread crumbs and sour cream.

Usually there are more than enough beans for making pea soup in every home. However, in unforeseen situations, when peas are eaten in small quantities, lentils will come to the rescue, which, in terms of their saturation, are not inferior to peas. By mixing these two ingredients, you get an interesting dinner. Lentil Mushroom Soup (106) is easy to prepare as it is identical to the above dishes.

Croutons, croutons, sour cream sauce, a large amount of greens are the ingredients that make mushroom soup tastier.

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Homemade Pea Mushroom Soup

Peas are an annual plant that belongs to the legume family. The vegetable has been cultivated since time immemorial and is used both dried and dry. Peas are a plant product that is rich in proteins, one of the richest. It also contains other substances and vitamins that are most useful for the body. If a person, for some reason, cannot, eat meat dishes, or have a low financial position, and you also receive less meat protein, then you need to actively include pea dishes in the diet.

At the same time, keep in mind that fresh peas contain 5 grams of protein per 100 g of product, but dried peas contain much more from 20 to 35 g of protein, which means that dishes made from this vegetable are extremely useful. And in general, this product is very cheap. Peas are used in the treatment of tuberculosis, for vascular diseases, gives a mild diuretic effect, helps with kidney diseases, and lowers blood pressure.

The rich mineral composition will help promote youthfulness and beauty, as they affect the growth of nails and hair. Pea soup can be cooked with meat, smoked meats, but this time we will cook with dried mushrooms. Lack of smell when preparing soup, which is formed during the cooking process, for this, ventilate the kitchen room more often.

Soak peas in water beforehand, no matter how crushed or whole they are. Soak the peas overnight.

After soaking, place the peas in a saucepan and simmer until tender. Soak the mushrooms first.

As soon as the peas start to become soft, put them in the potatoes in the future soup. Grate one carrot on a fine grater and add to the soup.

It is important not to add salt to the soup during cooking. Wait until the peas are boiled, otherwise the beans will remain solid in the salt water. Also, during the preparation of the first pea dish, you should not add cold water to the pan, you can only pour boiling water. Prepare the frying separately. Stew separately the grated carrot, finely chopped onion and garlic cloves.

Add celery roots to the pea soup. If you can't grow it yourself, buy it at the store. By the way, some craftsmen themselves dry these herbs for seasoning. After the dressing is ready, add to our wonderful pea soup. Leave to simmer for thirty minutes.

We also add greens if desired. A special aroma will give the pea soup spices, you can use your own, such as cilantro or cumin, as well as a special set of spices bought in the store. After boiling, add a spoonful of butter to the soup for a very tender soup.

The more the soup is cooked, the softer the vegetables become. You can even heat the food, and then the first will be in the form of mashed potatoes. Serve with fresh herbs topped with pea soup. Soft wheat bread will be a great addition to your dinner.

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Pea soup with mushrooms

Various pea soups are very popular. I suggest you try pea soup with mushrooms... The soup turns out to be very tasty, rich and satisfying, but at the same time lean and light. Be sure to try it, please your loved ones with an excellent first course!

Wash the peas in a saucepan and cover with cold water. Leave on for 3-4 hours.

Put the pan on the fire, bring the water and peas to a boil, remove the foam. Cook the peas over low heat (do not salt!) For 40-60 minutes. Try the peas themselves, if they are not hard and have begun to boil - you're done. Peel and cut the potatoes.

Since a lot of water will boil off during the boiling of the peas, add hot water to the required amount and let it boil. Then add the potatoes to the pot. Salt water and cook until the potatoes are ready (20 minutes).

Prepare mushroom frying: wash the mushrooms and grate them on a coarse grater.

Peel and chop the onions and carrots, or into pieces, or cubes, or as you like. Place vegetables in a skillet with vegetable oil.

Fry the onions and carrots until soft, then add the grated mushrooms. Mix everything, fry for 3-4 minutes.

When the potatoes are ready, add the contents of the pan to the pan and stir. Boil pea soup with mushrooms over low heat for 4-5 minutes.

Then add the seasonings for the soup and the saffron to the soup, add the bay leaf and chopped garlic.

Let the soup simmer over low heat for 5-6 minutes, then turn off the gas. Pour delicious, aromatic pea soup with mushrooms into plates, sprinkle with chopped herbs and freshly ground pepper mixture. Serve hot soup to the table.

Good appetite!

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Pea soup with mushrooms

Potatoes (peeled) - 200-250 g

Onions - 100 g

Mushrooms (I have forest) - 200-250 g

Sunflower oil - for frying

Cooking process

There are a lot of recipes for making pea soup. Some people like smoked pea soup, others prefer chicken soup. Pea soup can be cooked with beef, pork, or chicken offal. And no matter how it is cooked, it turns out delicious and satisfying.

Try mushroom pea soup. I hope you enjoy the soup prepared according to the suggested recipe.

I wash the peas well.

And I put it in a hot broth (1.5 l), bring it to a boil, remove the foam, reduce the heat to the minimum and cook it almost until cooked for 40-60 minutes (depending on the type of peas).

While the peas are boiling, I prepare the frying. Chop the onion finely, grate the carrots and fry in a little oil.

Mushrooms (I have - boiled, forest) cut into medium pieces.

Peel and dice the potatoes.

When the peas are almost ready, I add more broth (0.5 l) to the pan, since it boils away during the boiling process. I let it boil, add potatoes and cook for 10-15 minutes. Then I add frying and mushrooms, cook for 5 minutes. Pea soup with mushrooms is ready.

www.iamcook.ru

Pea soup with dried mushrooms

Thick, rich, aromatic and very satisfying pea soup with mushrooms is exactly what you need for a frosty winter lunch. A hot broth made from boiled peas and delicious forest mushrooms warms up pleasantly, quickly satiates, and your taste buds will be simply overjoyed!

Our recipe is vegetarian, this pea soup casserole will be no smoked products and no meat broth. All the broth is from a mixture of dried forest mushrooms: white, chanterelles, boletus, in general, everything that the forest generously shared with us. Although, in the absence of forest gifts, you can make a soup based on champignons or oyster mushrooms, of your choice.

By the way, there is also a vegan recipe for pea soup with smoked tofu on our website!

The soup can be cooked in a saucepan on the stove or in a slow cooker by choosing the appropriate mode, but the most delicious way is to cook it over a fire. This is, of course, not too easy, but keep in mind if you are planning a picnic with friends or a hike in the forest or mountains, then pea soup will be the perfect option. A packet of dried legumes is enough to feed a large group of tourists several times, and dried mushrooms are completely weightless.

Ingredients for 8 servings:

How to Make Vegetarian Pea Soup

Soak peas in cold water for 4 hours. Then drain the water, send the washed peas to a saucepan with water (2.5 liters), cook for 1 hour, and only after that you can add the rest of the ingredients.

Soak the mushrooms in cold water. Leave on for 2 hours.

When the mushrooms are soaked, drain the water, squeeze the mushrooms a little and chop finely.

Send to a skillet with vegetable oil, fry.

Add chopped onion. Grated carrots.

Fry vegetables with forest mushrooms for frying.

Peel the potatoes, cut in your favorite way and send them to the pot.

When the carrots with onions and mushrooms are ready, transfer the mixture to the pea broth. Now you can add salt and bay leaves.

When the potatoes are boiled in the soup, they can be removed from the heat.

Mushroom pea soup is ready.

Add herbs and serve. Bon Appetit!

Ingredients for 8 servings:

water - 2.5 l;
peas - 1 tbsp.;
dry mushrooms - 50 gr;
carrot - 1 pc;
onion - 1 pc;
potatoes - 300 gr;
salt;
Bay leaf;
vegetable oil

How to Make Vegetarian Pea Soup

Soak peas in cold water for 4 hours. Then drain the water, send the washed peas to a saucepan with water (2.5 liters), cook for 1 hour, and only after that you can add the rest of the ingredients.

Soak the mushrooms in cold water. Leave on for 2 hours.

When the mushrooms are soaked, drain the water, squeeze the mushrooms a little and chop finely.

Send to a skillet with vegetable oil, fry.

Add chopped onion. Grated carrots.

Fry vegetables with forest mushrooms for frying.

Peel the potatoes, cut in your favorite way and send them to the pot.

When the carrots with onions and mushrooms are ready, transfer the mixture to the pea broth. Now you can add salt and bay leaves.

When the potatoes are boiled in the soup, they can be removed from the heat.

Mushroom pea soup is ready.

Add herbs and serve. Bon Appetit!

In order to cook pea soup with mushrooms in a slow cooker, you need the following components:

mushrooms - ½ kg,
peas (soak in water overnight) - 1 glass,
carrots - 1pc,
onion - 1pc,
celery - 1 stalk
broth - 1 ½ liter,
vegetable oil - 1 tablespoon,
bay leaf - 1pc,
hazel powder,
ground black pepper - to your taste.

A little about the properties of peas

Pea Soup is a delicious and nutritious first course. Its recipe became known to mankind several centuries ago, and soup is prepared in many countries. People began to appreciate such a dish for its quick preparation, affordable ingredients and good taste.

Not so long ago, it became popular to cook mashed soups. And it turns out that the pea soup that we have been eating for many, many years can be considered the first puree soup of all soups that have a soft and uniform consistency.

Pea soup is an ideal dish for those who are losing weight and those who do not like to spend a lot of time on cooking. This is because the soup is hearty and low in calories. From historical information it became known that the ancient Greeks and Romans were warmed with such a hot soup. Pea soup cannot be attributed to any particular national cuisine - it is an international culinary treasure.

Russians have been fasting for a long time, so lean pea soup with mushrooms was an integral part of their diet. Peas in the days of fasting helped out many people and were just salvation, because many different dishes could be prepared from them - these are porridge, pancakes, soups, pies and even noodles. Both in the past and today, peas are an affordable product that makes a great solution to what can be cooked on a budget.

Peas are low in calories and at the same time nutritious, so they are ideal for those who are struggling with extra pounds. There are 66 calories in 100 grams of peas.

This soup can be prepared with both meat and mushrooms. You can take absolutely any of the mushrooms. You just need to know that there are mushrooms that need to be boiled first, and there are those that can be sent directly to soup without heat treatment (mushrooms, porcini mushrooms or champignons). There are many recipes and methods for making pea soup with mushrooms. The dish can be cooked in water, meat or vegetable broth. During the cooking process, you need to monitor the amount of water in the pan - peas absorb a lot of liquid, so you can top up if necessary to get a delicate and tasty pea soup.

The secret of a delicious mushroom soup is to soak the peas first (this can be done the day before cooking). This will make it possible for the peas to absorb water, after which, during the cooking process, they will become soft, and the soup will become creamy. If the cereals are not soaked, but simply cooked longer, then there is a possibility that the mashed pea soup with mushrooms will lose its beneficial properties - vitamins and microelements.

For example, in Asia, pea soup is cooked with coconut milk, and in Scandinavian cuisine, this soup is cooked with pork.

Step-by-step recipe for sentencing soup

Cooking method:

Selected mushrooms for the puree pea soup, wash and dry with a paper kitchen towel.
Cut the mushrooms into small pieces: slices or pieces (it all depends on what kind of mushrooms you have).
Peel the carrots and onions, rinse in clean water and dry as well. Cut the vegetables into small cubes. You can not cut carrots, but grate them on a coarse grater.
Rinse the celery and chop until thin rings are obtained.
Pour sunflower oil into a multicooker bowl and turn on the "Fry" mode, as soon as the oil warms up, you can pour vegetables: onions, celery, mushrooms and carrots.
In the photo with pea soup, you can see that it has a pleasant hue - this is thanks to the seasoning, therefore, sprinkle your soup with curry powder and you will get the same beautiful color.
After 5 minutes of cooking, pour the broth into the bowl, add a glass of peas (pre-soaked) and add the bay leaf. Then add spices to taste and change the cooking mode to "Soup".
When the soup is ready, remove the bay leaf from the multicooker, otherwise it will taste unpleasant bitterness.

The soup with mushrooms prepared according to this recipe turns out to be tender and has a uniform consistency. Pour the hot soup into bowls. To make the dish look more attractive, you can decorate it with a sprig of fresh dill or parsley and add a tablespoon of sour cream.

Pea soup with mushrooms is a traditional dish not only for Russian cuisine, where these products have long served both for everyday use and for dishes of the tsar's table. The combination of peas and mushrooms is quite common in the cooking of the northern regions of Italy, England, Germany, China and other countries of Southeast Asia. The recipes for these soups are shown below.

The secret of the popularity of such soups is not only in their excellent taste, not only in satiety, but also in their beneficial effect on health. The composition of both peas and mushrooms contains many useful substances, antioxidants.

So that the peas do not have a negative effect on the stomach, they are washed before soaking until the turbidity ceases to form. Wash it after soaking.

Nutritionists advise including such soups in your diet at least once a week. They not only help maintain normal weight, but also help the body fight heart disease, are favorable for maintaining skin tone.

How to make mushroom pea soup - 15 varieties

One of the simplest recipes for pea soup with mushrooms with a minimal set of ingredients, but, nevertheless, giving a complete picture of the flavor range of this dish prepared from fresh mushrooms.

Ingredients:

200 grams of dry peas,
Two liters of water
Three potatoes,
One onion,
100 grams of fresh champignons,
One carrot,
Two tablespoons of tablespoons of vegetable oil,
A bunch of greenery
Ground black pepper, salt to taste.

Preparation:

Pre-soak the peas overnight, then wash thoroughly until the turbidity is removed.

Pour the peas with water and cook for at least 1 hour, removing the resulting foam.

Cut the potatoes into cubes, onions into thin half rings, mushrooms into slices, grate the carrots on a coarse grater, chop the herbs.

Saute the onions and carrots in vegetable oil. Fry the mushrooms in a separate skillet until water is released.

When the peas are almost ready, put the potatoes in a saucepan and boil for ten minutes. Then add mushrooms, herbs, spices, salt, frying, reduce heat and simmer for another five minutes.

When serving, you can sprinkle with herbs and crackers.

Delicious low-calorie soup that can be eaten during fasting, as well as for those who prefer low-calorie diets.

Ingredients:

A glass of peas,
50 grams of dry mushrooms,
One carrot,
One onion,
300 grams of potatoes,
Salt, spices, herbs - to taste.

Preparation:

Soak mushrooms for four hours.

Put the presoaked and washed peas to boil.

Drain the mushrooms, chop and sauté in vegetable oil with finely chopped onions and grated carrots.

Fifteen minutes before the peas are ready, add the frying and diced potatoes to the pan.

Salt, add spices.

Cook until tender.

Sprinkle with herbs before serving.

A very tasty and original soup that will definitely appeal to connoisseurs of spiciness in dishes.

Ingredients:

One tablespoon of vegetable oil
One onion,
400 grams of fresh mushrooms,
A cup of chopped dry green peas,
One big carrot
Chopped greens of one celery,
Five cups of chicken broth
Half a glass of curry
100 grams of ghee,
One bay leaf
Salt, black pepper - to taste.

Preparation:

Soak the peas.

Cut the onion into thin half rings, carrots - into large bars, celery stalks - into rings, chop the mushrooms.

In a saucepan with a thick bottom, melt the butter and simmer the chopped vegetables and mushrooms in it (5-10 minutes). Then add peas and broth, add salt, bay leaves and curry, and cook over medium heat for forty minutes.

Remove bay leaves and serve.

The soup has a spicy and sweetish soup with notes of grated cheese.

Ingredients:

1 cup dry green peas
Two tablespoons of olive oil,
One onion,
1 clove of garlic
Two carrots,
2 stalks of celery,
1/2 teaspoon dried red chili flakes
3 cups of water
2 cups vegetable stock
1 bay leaf,
¼ teaspoons of dried tarragon,
1/2 lemon juice,
200 grams of fresh mushrooms,
¼ glass of coarsely grated Parmesan,
A teaspoon of lemon zest
Sea salt to taste.

Preparation:

Soak the peas for three hours.

Chop onions, carrots, celery, garlic and sauté in olive oil until the onions are soft. Add chili and heat for a minute.

In a saucepan, combine frying, peas, tarragon, lemon zest, put bay leaf, add water and vegetable broth, bring to a boil, reduce heat and cook until peas are soft.

While the soup is boiling, chop the mushrooms and sauté until tender.

Remove the bay leaf from the cooked soup, add the mushrooms, pour in the lemon juice, stir and serve.

Season with Parmesan when serving.

This soup with chicken broth and mushroom aromas is given a special piquancy by the curry.

Ingredients:

100 grams of mushrooms
1 cup split peas
One carrot,
One onion,
Celery stalk,
1.25 liters of chicken broth,
One tablespoon of sunflower oil
1 1/2 teaspoon curry
One bay leaf
Ground black pepper, salt to taste.

Preparation:

Cut the mushrooms into slices, carrots into cubes, chop the onion, celery into rings.

Heat oil in a saucepan and add mushrooms, onions, carrots, celery, add curry and fry for five minutes

Pour in broth, add bay leaves and peas, cover and cook for one hour.

Portobello mushrooms are almost the same as the usual porcini mushrooms. Therefore, having prepared such a soup with the usual mushrooms, you can get a complete picture of this Italian dish.

Ingredients:

Four tablespoons of olive oil
Two carrots,
Two stalks of celery,
Two onions,
Three cloves of garlic
One and a half cups dry chopped green peas,
400 grams of portobello mushrooms (can be replaced with fresh white ones),
Three tablespoons of chopped parsley,
9 cups of water
½ teaspoon dried thyme,
6 tablespoons of grated Parmesan
A quarter teaspoon of freshly ground black pepper,
Salt to taste.

Preparation:

Chop carrots, onions, celery, mushroom caps, garlic.

In a heavy-bottomed saucepan, heat half the oil and sauté the chopped vegetables for about five minutes.

Add peas, thyme, parsley, bay leaf, peas to a saucepan, add water, bring to a boil and reduce heat. Simmer until the peas are tender.

The cooking time for split green peas depends on the variety. If these are varieties of tender peas, then the cooking time will be about half an hour, if these are hard varieties - more, up to one hour.

Peel the mushrooms, remove the stems and chop the caps. Heat the remaining oil in a skillet and fry the caps until moisture is released - add salt and cook until they turn brown (about 10 minutes).

After half an hour of boiling the peas, believe whether it has softened or not. If the peas become soft, add the mushrooms and simmer the soup over low heat for ten minutes.

You can serve.

Sprinkle with Parmesan cheese when serving.

This dish is traditionally served with wine "Greco di Tufo" with nutty notes.

The dish is interesting due to the combination of smoked meats typical for classic pea soup and notes of mushroom aroma.

Ingredients:

300 grams of peas,
400 grams of smoked meats,
Three potatoes,
One onion,
One carrot,
400 grams of fresh mushrooms,
70 grams of butter
Salt, spices, croutons - to taste.

Preparation:

Pour the presoaked and washed peas and diced potatoes and smoked meats in portions with water and cook.

Chop the mushrooms and sauté with finely grated carrots and thin slices of lutsk in butter.

When the peas are cooked, take out the smoked meats, drain the broth and blend the peas and potatoes.

Pour in the broth, add the mushrooms and fry, stir thoroughly and let it boil for three minutes.

Serve with croutons.

This dish uses creamy mushrooms grown in mushroom greenhouses, which are widespread in Europe. They differ from ordinary champignons only in the color of the surface of the cap, but the taste is the same as that of the mushrooms we are used to. The soup is gluten free.

Ingredients:

400 grams of split yellow peas,
One onion,
400 grams of carrots,
A bunch of celery stalks,
Two potatoes,
Eight cups of boiling water
400 grams of mushrooms,
Two tablespoons of olive oil
8 cloves of garlic
Two tablespoons of dried parsley
One teaspoon of dried basil,
One teaspoon dried rosemary
One teaspoon dried oregano
One teaspoon of celery seeds,
Bottom a teaspoon of smoked paprika,
1 bay leaf
Salt to taste.

Preparation:

If you want to get a creamy soup, the peas are pre-soaked.

Potatoes, mushrooms, carrots, celery stalks, garlic, chop the onion and put in a multicooker bowl. Add olive oil, the rest of the ingredients, pour boiling water over, close the lid and cook in the "Simmer" mode for fifty minutes.

Garnish with herbs when serving.

Delicious delicate cream soup with a bright mushroom aroma.

Ingredients:

200 grams of small porcini mushrooms,
50 grams of champignons,
One tablespoon of butter,
One small onion,
A spoonful of vegetable oil
One clove of garlic
Half a cup of cream 20%,
3 tablespoons of tablespoons of sherry,
1 tablespoon chopped fresh thyme,
5 cups frozen or fresh green peas
3 cups unsalted strong chicken stock
2 tablespoons of lemon juice
1/2 teaspoon fresh basil, minced
Salt to taste.

Preparation:

Finely chop the prepared porcini mushrooms. Separate the caps from the champignons.

In a frying pan in vegetable oil, dissolve the butter and fry the chopped mushrooms until soft. Add chopped onions and garlic and simmer until the onions are soft.

Fry the mushroom caps separately.

In a saucepan, mix the cream, sherry, thyme, add salt and slowly bring to a boil, reduce heat and heat for two minutes.

In a separate saucepan, combine the peas and chicken broth, cook until the peas are completely softened.

Combine all prepared foods in a blender bowl, add lemon juice and blend until creamy.

Pour into a saucepan. Heat and pour into bowls.

Decorate with champignon caps.

The dish is distinguished by a minimal set of ingredients and quick preparation. It turns out to be especially tasty not with frozen, but with fresh green peas. Here's a recipe for two servings.

Ingredients:

One small onion of red lettuce
Half a tablespoon of butter
100 grams of champignons,
75 grams of green peas (fresh or fresh frozen),
A glass of milk,
3 tablespoons of heavy cream (can be replaced with low-fat sour cream),
Salt to taste.

Preparation:

In a saucepan, sauté the onion in butter. Add finely chopped champignons, milk and simmer the mushrooms over low heat for fifteen minutes.

Add cream, salt and blend the ingredients with an immersion blender.

The soup can be served.

A soup in which the soft taste of leek is added to the classic taste of mushrooms and peas.

Ingredients:

One carrot,
Three large champignons,
Three leeks,
Three potatoes,
2 liters of water
Salt to taste.

Preparation:

Pour oil into a frying pan, heat and sauté chopped leek and carrots cut into half rings with sliced mushrooms (five minutes).

Pour water into a saucepan, salt, bring to a boil, add peas and cook until tender.

Put prepared vegetables and mushrooms in the finished peas, cook for five minutes and the soup is ready.

The dish is interesting by the combination of the flavors of vegetable, pea and mushroom soups.

Ingredients:

250 grams of dry split green peas,
50 grams of dried shiitake,
1 1/2 cups shredded cauliflower
2 cups chopped celery
2 cups carrots, chopped
255 grams chopped artichoke
A tablespoon of garlic powder
One and a half tablespoons of onion powder
1/2 teaspoon freshly ground black pepper
She's a tablespoon of sesame oil
One tablespoon chopped parsley
Half a tablespoon of grated ginger root
1/2 teaspoon brown rice vinegar
Salt to taste.

Preparation:

Soak peas and mushrooms for three hours.

Pour oil into a saucepan, heat up strongly and fry all vegetables constantly stirring for a minute.

Add the peas and pour over one and a half liters of boiling water, put the chopped shiitake, cover and cook for forty minutes until the peas are ready.

Season with salt, vinegar and serve with pumpkin bread.

Ingredients:

300 grams of champignons,
A glass of peas,
2 liters of water
Two potatoes,
Bulb,
One carrot,
One bay leaf
3 tablespoons of tablespoons of vegetable oil,
Pepper, salt, herbs - to taste.

Preparation:

Soak peas overnight, wash and cook.

When the water in the pan boils, add the whole onion and continue cooking for half an hour.

Add the diced potatoes to a saucepan and cook for 10 minutes, then add the grated carrots.

Cut the mushrooms into slices, salt and fry in vegetable oil (7 minutes).

Place mushrooms and bay leaves in a saucepan and bring to a boil.

A minute before being ready, put the chopped greens.

Remove the onion from the soup before serving.

The soup is remembered for its sour taste and variety of aromas.

Ingredients:

2.5 liters of water
500 grams of smoked meats,
200 grams of peas,
200 grams of boletus,
One onion,
One carrot,
Two potatoes,
The juice of one lemon
Salt, pepper, herbs - to taste.

Preparation:

Soak the peas beforehand.

Put prepared peas and smoked meats in a saucepan, pour boiling water over and cook until peas soften.

Add chopped mushrooms, chopped potatoes, whole onion, chopped carrots to the soup, add salt and spices and cook until the potatoes are tender. Pour in lemon juice.

The soup is ready.

If the spiciness of the dish is preferable, add red pepper or chili, if medium spiciness and aroma are preferable - black pepper.

The introduction of cereals into the recipe makes the dish not only tasty, but also satisfying.

Ingredients:

Half a cup of pearl barley
200 grams of fresh mushrooms,
One onion, chopped
2 tablespoons of tablespoons of vegetable oil,
8 cups chicken stock
200 grams of chopped ham,
One and a half cups of green split peas
One large carrot,
1/2 teaspoon dried thyme
2 bay leaves
Salt, black pepper - to taste.

Preparation:

Pour boiling water over the barley and leave to soak for six hours.

Soak the peas.

Chop mushrooms, onions, carrots, potatoes and stew in a pan until half cooked.

Put barley and peas in boiling chicken broth and cook until the cereals and peas soften. Then add the stewed vegetables and mushrooms, ham, thyme, salt, bay leaf and cook until the vegetables are tender.

Let the soup steep and serve.

Try mushroom pea soup. I hope you enjoy the soup prepared according to the suggested recipe.

I wash the peas well.

And I put it in a hot broth (1.5 l), bring it to a boil, remove the foam, reduce the heat to the minimum and cook it almost until cooked for 40-60 minutes (depending on the type of peas).

While the peas are boiling, I prepare the frying. Chop the onion finely, grate the carrots and fry in a little oil.

Mushrooms (I have - boiled, forest) cut into medium pieces.

Peel and dice the potatoes.