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Pea soup with mushrooms

Pea Soup with Mushrooms

An easy, tasty soup for fasting days! Vegetarians will love it too. The button mushrooms give the soup a special flavor and aroma, so there's no need to worry that it's made without any smoked meats, chicken, or other meat.

Nika

Recipe author

Composition / ingredients

Servings:

Split peas

Button mushrooms

300

Water

Potatoes

Onion

Carrot

Bay leaf

Ground black pepper

Salt

Fresh herbs

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 9 % 1 g

Carbohydrates 73 % 8 g

44 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make pea soup with mushrooms? Gather all your ingredients. Use yellow split peas for this soup. For the fresh herbs, choose dill or parsley. The recipe calls for 2 potatoes, but I used 4 since mine were small.
Step 2:

Cover the peas with cold water ahead of time and leave them to soak overnight. When the time's up, drain the peas, tip them into a colander, and rinse under running water—this removes any debris and grit. Transfer the rinsed, soaked peas to a pot, cover with fresh water, and set over high heat.
Step 3:

When the water boils, skim off the foam, reduce the heat to medium, add salt, and drop a peeled whole onion into the pot. Cover and let the peas cook for about half an hour.
Step 4:

Meanwhile, wash the potatoes, peel them, and rinse off any dirt. Cut the peeled potatoes into medium cubes. After the peas have simmered, covered, for half an hour, add the potato cubes. Cover again and cook for about another 10 minutes.
Step 5:

Meanwhile, wash the carrot, peel it, and grate it on the coarse side of a box grater. After the potatoes have cooked for 10 minutes, add the grated carrot to the pot.
Step 6:

Next, prep the mushrooms. Quickly rinse them under running water to remove any sand and grit; if you like, peel off the little "veil" under the cap for a neater look. Slice the mushrooms and lightly sauté them in vegetable oil for 5–7 minutes—there's no need to brown them. Toward the end, season the mushrooms with salt and pepper to taste.
Step 7:

Add the sautéed mushrooms to the soup pot, season with the bay leaf, and add more salt if needed. Bring the soup to a boil and simmer for a few minutes.
Step 8:

Ladle the hot soup into bowls, sprinkle with chopped herbs (green onion, parsley, dill), and serve. Croutons make a nice extra on the side.

Important! Whether or not the recipe gives an amount of water, it's best to go by your own preference (whether you like a thick soup or a thinner one), as well as the size of your pot and the ingredients you're using. Keep in mind that the author's idea of how much of each ingredient to use may not match yours. In practice, this means that if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch—enough for one or two people. To do that, scale all the ingredients down to 1–2 servings and figure the water at about 1 cup per serving for a very thick soup, up to 1 1/2–2 cups for a thinner one. Don't forget that some of the liquid will boil off as it cooks. After tasting a small batch, you can fine-tune both the amount of liquid and the proportions of the ingredients to your taste. Before long, like most seasoned cooks, you'll be adding the water and ingredients by eye.
Instead of fresh mushrooms, you can use frozen or dried ones (you'll need 5–6 times less dried than fresh). Frozen mushrooms can be thawed however is convenient (for example, in the microwave on the appropriate setting—check your appliance's manual) and the liquid drained off; or, if the amount of liquid in the recipe isn't critical, use them without thawing. Dried mushrooms should be washed well, since they aren't cleaned before drying, then soaked in cold water for at least 2–3 hours.
For how to choose the perfect pot for soup, porridge, or pickling, see the article on pots and pans.