Composition / ingredients
Step-by-step cooking
Step 1:
How to cook pea soup with mushrooms? Prepare all ingredients. To prepare this soup, use yellow ground peas. As greens, you can choose dill or parsley. In the recipe, the number of potatoes indicated 2 tubers, I used 4, since I had small potatoes.
Step 2:
Fill the peas with cold water in advance and leave to soak overnight. After the time has elapsed, drain the water from the peas, throw it into a colander and rinse under running water. This will get rid of extraneous debris and impurities. Transfer the washed soaked peas to a saucepan, fill with clean water and put on high heat.
Step 3:
When the water boils, remove the foam from the pan, reduce the heat to medium, add salt and put a pre-peeled whole onion in the pan. Cover the pan with a lid and leave the peas to cook for about half an hour.
Step 4:
At this time, wash the potatoes, peel them and rinse them under water to remove dirt. Cut the peeled potatoes into medium cubes. Half an hour after the start of cooking peas under a covered lid, add potato cubes to the pan. Close the lid and cook for about another 10 minutes.
Step 5:
At this time, wash the carrots, peel them and grate them on a coarse grater. After 10 minutes of cooking potatoes, add grated carrots to the pan.
Step 6:
The next step is to prepare the mushrooms themselves for cooking. Wash the mushrooms with quick movements under running water from sand and other contaminants, if desired, remove the so-called "skirt" for greater aesthetics. Cut the champignons into plates and lightly fry them in vegetable oil for 5-7 minutes. It is not necessary to fry the mushrooms until golden brown. At the end of frying, season the mushrooms with salt and pepper to your liking.
Step 7:
Transfer the fried champignons to a saucepan with soup, season with bay leaf, if necessary, add salt to the soup to taste. Bring the soup to a boil and boil it for a few minutes.
Step 8:
Pour the finished hot soup on plates, sprinkle with chopped herbs (onion, parsley, dill) and serve. To the pea soup with mushrooms, you can additionally serve croutons.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the number of ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried green peas, unboiled whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Champignons - 24 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
