Recipe for pea soup with dried mushrooms. Cooking delicious pea soup with mushrooms

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Prepared by: Oksana2019

03/24/2020 Cooking time: 40 min

Quick, simple and very tasty lean pea soup with mushrooms and fried carrots and onions. Peas fill you up well, and in combination with fried champignons, a feeling of fullness is guaranteed for a long time.

How to cook “Lenten pea soup with champignons”

Prepare all the necessary ingredients.

Rinse the peas well under running water and soak, preferably overnight. Cook the peas over medium heat until softened.

Peel the onion and finely chop.

Wash the carrots well under water, peel and grate on a medium grater.

Cut the mushrooms into small pieces, after washing them under running water.

In a well-heated frying pan with vegetable oil, fry the vegetables for 5-10 minutes.

Add the prepared mushrooms, stir and fry until the mushrooms are ready.

Add chopped potatoes and cook for 15-20 minutes.

At the end, add the fried vegetables and mushrooms and cook the soup for another 10 minutes.

Lenten pea soup with champignons is ready. Bon appetit!

Recipe for pea soup with dried mushrooms

This vegetarian soup recipe is perfect for a Lenten table. To make pea and dried mushroom soup, you will need:

50 g dried mushrooms; - 300 g split peas; - 1 medium-sized carrot; - 1 onion; - parsley root; - vegetable oil; - black peppercorns; - salt.

Stores sell whole and split peas. Whole peas must be soaked in cold water several hours before cooking, but crushed peas cook well even without pre-soaking.

Soak the peas overnight and dry mushrooms for 2 hours. Then remove the mushrooms and chop finely. Place the peas in a saucepan and cover with the water in which the mushrooms were soaked. Add fresh water to the required volume (a total of 2.5 liters of liquid is needed to prepare this soup) and place the pan with peas on low heat.

Peel the carrots, onions and roots, cut into small cubes and fry in a frying pan with a small amount of vegetable oil.

As soon as the peas begin to soften, add the roasted vegetables and cook everything together for 10 minutes. Then add salt and pepper, you can add finely chopped parsley and any spices for the soup, cook for another 5 minutes and turn off the heat.

Serve the finished pea soup with mushrooms with crackers or croutons.

Recipe for soup with champignons and green peas

To prepare soup with mushrooms and green peas, you need to take:

3 potatoes; - 100 g Brussels sprouts; - 250 g cauliflower; — 100–150 g of champignons; - 150 g green beans; - 150 g of 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, rutabaga, turnips, parsley and celery roots, chop finely and brown in oil in a frying pan. Then pour a liter of boiling water, add 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. Wash all the remaining ingredients - Brussels sprouts and cauliflower, green beans, young peas in pods, disassemble the cauliflower into inflorescences, finely chop the remaining vegetables, place them together with the potatoes and mushrooms in boiling water and cook for 20 minutes.

Pea soup with mushrooms is a traditional dish not only for Russian cuisine, where these products have long been served both for everyday consumption and as dishes on the royal 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 given below.

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

To prevent peas from having a negative effect on the stomach, before soaking they are washed until the cloudiness stops forming. 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 and are beneficial for maintaining skin tone.

Recipe for lean mushroom soup with buckwheat

Wash fresh mushrooms, peel if necessary and chop into thin slices. Cut the onion into half rings, potatoes into medium cubes.

Sort the buckwheat well and wash it in cold water.

If you have ready-made mushroom broth, pour it into a saucepan and bring to a boil. If there is no broth, then pour clean water into a convenient pan, add the mushrooms and cook after boiling for 15-20 minutes. When the mushrooms are ready, add potatoes, onions and buckwheat.

At the very end of cooking, add salt to taste; if desired, you can add bay leaf and a little allspice.

To give lean mushroom soup with buckwheat a brighter aroma and taste, onions and mushrooms can be lightly fried in vegetable oil before cooking.

Lenten mushroom soup with champignons and potatoes

Peel onions, carrots and potatoes.

Chop the onion into small cubes

carrots - thin rings,

potatoes - cubes.

Pour a liter of water into a saucepan and bring to a boil over medium heat.

While the water is heating up, you need to prepare the frying. Pour a little vegetable oil into a frying pan, heat over medium heat and fry the onions and carrots.

Grind the tomatoes into a puree and add to the pan, simmer for a few minutes and remove from heat. Tomatoes can be taken either fresh or frozen, but can also be replaced with tomato paste.

Place potatoes and champignons in boiling water, add a little salt and cook over medium heat for 20-25 minutes until the potatoes are ready.

Add two tablespoons of wheat flour to the fried vegetables, mix well and transfer the frying to a saucepan. When adding vegetables, the soup will need to be stirred continuously to avoid the formation of flour lumps.

Bring the soup to a boil over medium heat and cook for another 10 minutes.

Wash fresh herbs and chop not very finely. If you don't have fresh herbs on hand, you can use a dried mixture.

A few minutes before the end of cooking, put the greens in the soup, let it boil, cover the pan with a lid and remove from the heat.

You can serve the lean mushroom soup made from champignons with potatoes to the table in about 5 minutes - during this time it will steep and will become more aromatic and tastier.

Lenten mushroom soup with beans (dry or canned)

You can use regular dry beans or take a jar of ready-made canned ones. The dry one should be washed well, filled with cold water and soaked for 10-12 hours, then boiled in salted water until tender. Canned will help save time - before preparing lean mushroom soup, you just need to open the can and add it to the rest of the ingredients.

Peel, wash and cut the mushrooms into thin cubes.

Peel the onion and chop into small cubes.

Potatoes can be cut as desired - into cubes or cubes.

Place the mushrooms, beans, onions and potatoes in a saucepan, add hot water and cook over medium heat for less than half an hour - during this time the potatoes and mushrooms should be completely cooked.

Using a slotted spoon, remove the mushrooms and some of the beans and leave them for serving the finished dish. Using an immersion blender or a regular masher, mash the beans and potatoes into a puree.

When the entire soup has a uniform consistency, add mushrooms and some of the reserved beans, some herbs, salt and spices to taste and bring it to a boil over low heat.

Instead of fresh herbs, you can add a piece of grated cheese and white cheese croutons to lean mushroom soup with beans.