Mushroom-Infused Pea Soup

An easy to prepare and delicious soup for fasting days! Vegetarians will also appreciate this soup. Champignons add a special taste and aroma to the first course, so there is no need to be afraid that smoked meats, chicken or other meat will not be used to prepare this soup.
cook time: 1h 15 min
Ruby Colston
Mushroom-Infused Pea Soup

Nutrition Facts (per serving)

44
Calories
1g
Fat
8g
Carbs
2g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Ground black pepper to taste
Water 2 l
Potato 5 pc
Bay leaf 1 pc
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil (for frying) 10 ml
Champignon 300 g
Greenery to taste
Peas 1 cup

Recipe instructions

Step 1

Step 1
How to cook pea soup with mushrooms? Prepare all ingredients. To prepare this soup, use yellow split peas. For greens, you can choose dill or parsley. The recipe specifies the quantity of potatoes as 2 tubers, I used 4 since my potatoes were small.

Step 2

Step 2
Fill the peas with cold water in advance and leave to soak overnight. After the time has passed, drain the water from the peas, place them in a colander and rinse under running water. This will get rid of foreign debris and impurities. Place the washed, soaked peas into a saucepan, cover with clean water and place over high heat.

Step 3

Step 3
When the water boils, remove the foam from the pan, reduce the heat to medium, add salt and place the pre-peeled whole onion into the pan. Cover the pan with a lid and leave the peas to cook for about half an hour.

Step 4

Step 4
Meanwhile, wash the potatoes, peel them and rinse them under water to remove any dirt. Cut the peeled potatoes into medium cubes. Half an hour after you start cooking the peas under the lid, add potato cubes to the pan. Close the lid and cook for about 10 minutes more.

Step 5

Step 5
At this time, wash the carrots, peel them and grate them on a coarse grater. After 10 minutes of cooking the potatoes, add the grated carrots to the pan.

Step 6

Step 6
The next step is to prepare the champignons themselves for cooking. Rinse the mushrooms with quick movements under running water to remove sand and other contaminants; if desired, remove the so-called “skirt” for greater aesthetics. Cut the champignons into slices and lightly fry them in vegetable oil for 5-7 minutes. There is no need to fry the mushrooms until golden brown. At the end of frying, salt and pepper the mushrooms to your taste.

Step 7

Step 7
Place the fried champignons in a saucepan with soup, season with bay leaf, and add salt to taste if necessary. Bring the soup to a boil and simmer for a few minutes.

Step 8

Step 8
Pour the finished hot soup into bowls, sprinkle with chopped herbs (onion, parsley, dill) and serve. You can also serve croutons with pea soup with mushrooms.

Additional rubrics

Related recipes