Are you still interested in the possibility of cooking?an extraordinary soup from ordinary products? Then try to cook pea — mushroom soup. Or pea soup with mushrooms, or mushroom soup with peas. Whatever you call it, the essence will remain the same. An amazing combination of seemingly incompatible products gives an amazingly tasty result. And this exclusively vegetarian dish is also incredibly healthy, especially if you limit yourself to meat products (for example, observing Lent). Peas and mushrooms are rich in vegetable protein. Therefore, the soup turns out to be satisfying and rich, but not fatty, but light. You can cook it with almost any mushrooms: if you want, take fresh champignons or oyster mushrooms, if you want, put fresh-frozen mushrooms in the soup, or if you want, cook it with dried forest mushrooms. By the way, pea soup with mushrooms can be either lean or cooked with meat, it's up to you. So, we offer you a choice of recipes for pea soup with mushrooms.
Pea soup with champignons
These fresh mushrooms can be purchased at the market orin the store at any time of the year. Therefore, both in summer and in winter, such pea soup is easy to prepare. True, the proposed recipe cannot be called dietary, and you cannot eat this soup during Lent. But the rest of the time... Believe me, it is very, very tasty! Ingredients:
- Dry peas - 1 glass with a slide;
- Champignons - 100 g (about two or three large mushrooms);
- Root celery - 50 g;
- Carrots - 1 piece;
- Onion - 1 medium head;
- Potatoes - 2-3 pieces;
- Smoked ribs - 500 g;
- Spices (salt, pepper, laurushka) - at your discretion.
Preparation:First, let's make a broth from smoked ribs. We'll prepare the onion for it in a very unusual way. Peel the onion, cut it into two halves and put them (cut side down) in a dry hot frying pan to lightly brown. Boil water in a three-liter saucepan, add the onion halves and the smoked ribs cut into pieces and leave to cook for half an hour. After thirty minutes, take the onion out of the broth, put the well-washed peas in the saucepan, bring it to a boil again, reduce the heat and cook until the peas are soft (about an hour). While the peas are cooking, let's get to work on the vegetables and mushrooms. Wash and clean the root vegetables and cut them into thin strips. Carefully wash and dry the mushrooms and cut them into thin slices (flat mushrooms). Then pour vegetable oil into the fryer, heat it up and fry first the vegetables and then the mushrooms (separately). While we were frying the vegetables and mushrooms, the peas should have almost cooked. Now we will add the sliced potatoes, let the soup simmer for another ten minutes and put in the fried mushrooms, carrots and celery. At the very end of cooking, add salt to the soup to taste and add spices. Our pea soup with mushrooms will be even tastier if you let it sit (at least half an hour).
Soup of peas with dried mushrooms
This recipe is especially good for a simple kitchen.Dried mushrooms have an indescribable aroma. Regular mushroom soup with them turns out very tasty, and pea soup with dried mushrooms is simply beyond praise. To prepare a lean soup with mushrooms and peas, we will need the following ingredients:
- Dried mushrooms - 50 g;
- Dry peeled peas - 1 glass;
- Parsley root - 1 spine;
- Bulb - 1 piece;
- Carrots - 1 thing;
- Vegetable oil (odorless);
- Seasonings - at your discretion.
Preparation:For this soup, the peas need to be soaked in advance. It is best to do this in the evening, leaving the peas in water overnight. The mushrooms also need to be soaked, but this must be done two hours before you start cooking the soup. By the way, dried mushrooms, like fresh ones, must first be washed. So, we take the mushrooms that have been soaking for two hours out of the water and pour it into a three-liter saucepan. Bring the volume of water to two and a half liters (adding clean water) and put the peas and finely chopped mushrooms in it. Put the soup on low heat to cook. While the peas and mushrooms are cooking, wash and peel the vegetables and cut them into small cubes or sticks. Then fry the roots with onions in vegetable oil. Add the frying to the soup when the peas are almost ready, and cook the soup until the peas are soft. At the end of cooking (about five minutes), season the soup with spices and salt. Serve with croutons and fresh herbs. Note: If you are making this pea soup during Lent, when you cannot use any oil, then add the onion, carrot and parsley to the soup (without frying) about twenty minutes before it is ready.
Pea soup with frozen mushrooms
Try making soup with forest mushroomsmushrooms, which you are unlikely to be able to buy fresh. But frozen they are often sold in our stores. For this soup we will need the following ingredients:
- 1 pack of freshly frozen mushrooms;
- 1 cup of peas;
- 1 head of onions;
- Butter for frying;
- Salt and spices to your taste.
Preparation:We sort, wash and soak dry peeled peas for about three hours. Then drain the water from the peas, fill them with two liters of fresh water and add mushrooms to them (without even defrosting). Put the peas and mushrooms to cook until the peas are completely and finally ready. In the meantime, finely chop the onion and fry it in butter (the aroma will be indescribable!). When the peas and mushrooms are cooked, rub the soup through a sieve or turn it into a puree using a blender. Boil the soup again, season it with onions fried in butter, salt and spices (to taste). By the way, do not overdo it with spices: the aroma and taste of fried onions will be better than any seasonings. But black pepper and a small bay leaf will not hurt the soup. Just put the bay leaf in the soup literally a minute before turning off the heat. Dill or parsley will not spoil the taste and aroma of this pea soup with mushrooms. By the way, pea soup with mushrooms can be cooked without potatoes. And since potatoes are considered far from a dietary product, this soup can be included in the menu of those who care about their slim figure. Having tasted this magic soup, you will not gain a single gram of excess weight, but you will feel full and satisfied. And at the same time - no pangs of conscience! So try, experiment and cook with pleasure.
