Soak the peas overnight, and dry mushrooms for 2 hours. Then remove the mushrooms and chop finely. Transfer the peas to a saucepan and cover with water in which the mushrooms were soaked. Add fresh water to the required volume (in total, 2,5 liters of liquid are needed to prepare this soup) and put the pot with peas on a low heat.
Peel the carrots, onions and roots, cut into small cubes and fry in a pan with a little vegetable oil.
Once the peas are boiling over, add the vegetable fry and cook together for 10 minutes. Then add salt and pepper, you can add finely chopped parsley and any spices for the soup, boil for another 5 minutes and turn off the heat.
Serve ready-made pea soup with mushrooms with croutons or croutons.
Recipe for soup with mushrooms, champignons and green peas
To make soup with mushrooms and green peas, you need to take:
– 3 potatoes; – 100 g of Brussels sprouts; – 250 g of cauliflower; – 100-150 g of champignons; – 150 g of asparagus beans; – 150 g young peas in pods; – 1 carrot; – 1 rutabaga; – 1 turnip; – 1 celery root; – 1 parsley root; – 1 onion; – 6 tbsp. butter; – parsley and dill; – pepper; – salt.
Peel carrots, onions, rutabagas, turnips, parsley and celery roots, finely chop and brown in oil in a pan. Then pour a liter of boiling water, salt, mix well and cook for half an hour until the vegetables are completely softened. Strain the resulting concentrated broth.
Boil 2 liters of water in a separate bowl. Wash the potatoes, peel and cut into cubes. Wipe the champignons with a damp cloth, peel and cut into slices. If you don’t have fresh champignons on hand, this soup can be made from frozen mushrooms. All remaining ingredients – Brussels sprouts and cauliflower, asparagus beans, young peas in pods – wash, disassemble the cauliflower into inflorescences, finely chop the rest of the vegetables, put them in boiling water with potatoes and mushrooms and cook for 20 minutes.