You are still interested in the opportunity to cookan unusual soup made from ordinary products? Then try to cook peas - a mushroom soup. Or pea soup with mushrooms, or mushroom soup with peas. As it is not called, but the essence will remain the same. The surprising combination of seemingly incompatible products gives an amazingly delicious result. And this exclusively vegetarian dish is also extremely useful, especially if you limit yourself to meat products (for example, keeping fast). Vegetable protein is rich in peas and mushrooms. Therefore, the soup turns rich and rich, but not fat, and light. You can cook it with almost any mushrooms: you want, take fresh mushrooms or oyster mushrooms, you want, put the freshly frozen mushrooms in the soup, and if you want, cook it with dried forest mushrooms. By the way pea soup with mushrooms can be either lean or cooked with meat, that's how you like it. So, offer you a choice of recipes pea soup with mushrooms. 
Pea soup with champignons
These fresh mushrooms can be purchased on the market or instore at any time of the year. Therefore, in summer and winter such a pea soup is easy to prepare. True, the proposed recipe can not be called dietary, and you can not eat this soup in the post. But the rest of the time ... Believe me, it's 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 we'll cook broth from smoked ribs. Onions for him will be prepared in a very unusual way. We clean the bulb, cut it into two halves and put them (cut down) on a dry hot pan to lightly brown. In a three-liter saucepan, boil the water, add the halves of the onion and the smoked ribs cut into pieces and leave to cook for half an hour. After thirty minutes we will remove the onions from the broth, put the well-washed peas into the pan, once again bring it to a boil, reduce the heat and cook until the peas are soft (about one hour). While the peas are brewing, let's take care of vegetables and mushrooms. We will wash and clean root crops and cut them into thin straws. Carefully washed and dried mushrooms cut into thin plates (flat mushrooms). Then we pour vegetable oil into the brazier, heat it and fry vegetables first, then mushrooms (separately). While we were engaged in frying vegetables and mushrooms, peas should almost be cooked. Now we add to it sliced potatoes, let's leave the soup for another ten minutes and put fried mushrooms, carrots and celery there. At the very end of the preparation, we will add soup to taste and put the spices. Our pea soup with mushrooms will become even tastier if we let it brew (at least half an hour). 
Soup of peas with dried mushrooms
This recipe is especially good for a kitchen stay. Dried mushrooms have an inexpressible aroma. Usual mushroom soup with them turns out very tasty, and pea soup with dried mushrooms simply above any praises. 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, peas must be pre-soaked in advance. It is best to do this in the evening, leaving peas in the water for the whole night. Mushrooms also need to be soaked, but it must be done two hours before the soup is started. By the way, dried mushrooms as well as fresh ones, must first be washed. So, mushrooms, which have soaked for two hours with us, we take out of the water, and it is poured into a three-liter pot. We bring the volume of water to two and a half liters (adding clean) and put in it peas and finely chopped mushrooms. We put the soup on slow fire. While the peas with mushrooms are brewed, mine and we clean vegetables and cut them into small cubes or cubes. Then fry the roots with onions in vegetable oil. Add the roast in the soup when the peas are almost ready, and cook the soup until the peas are soft. At the end of the cooking (about five minutes), season the soup with spices and salt. We serve to the table with crackers and fresh herbs. Note: If you cook this pea soup in the post, when you can not consume any oil, place onions, carrots and parsley in the soup (not frying) for twenty minutes before it is ready. 
Pea soup with frozen mushrooms
Try to cook a soup with forest mushrooms,which you can hardly 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 go through, wash and soak for about three hours on dry peeled peas. Then merge with peas water, pour it with two liters of fresh water and add to it mushrooms (even without defrosting). We put peas with mushrooms to cook until the peas are fully and finally ready. In the meantime, finely chop the onion and fry it in butter (the fragrance will be inexpressible!). When the peas with mushrooms are cooked, we will rub the soup through a sieve or turn it into a puree using a blender. Once again, let's boil the soup, fill it with onion, salt and spices roasted in butter, to taste. By the way, do not be too smart with spices: the aroma and taste of fried onions will be better than any seasonings. But a black pepper and a small piece of laurushka soup will not interfere. Just put a bay leaf in the soup just a minute before turning off the fire. Dill or parsley greens also 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 potato is considered not a dietary product, such a soup can be included in the menu of those who care about the slenderness of their figure. Having tasted this magic soup, you will not add a gram of excess weight, but you will feel full and satisfied. And at the same time - no remorse! So try, experiment and cook with pleasure.
