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Mushroom and Split Pea Soup

A simple, tasty mushroom soup for dinner. Light yet filling, it's great with a dollop of sour cream, some croutons, and a salad on the side. So good!

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Mushroom soup with peas
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 2 g
Fats 20 % 2 g
Carbohydrates 60 % 6 g
48 kcal
GI: 100 / 0 / 0
  • Soak the peas overnight. I used dried green split peas, but yellow ones work too. Pour the water into a pot and bring it to a boil. Once it boils, add the peas and let them cook. Meanwhile, sauté the mushrooms in vegetable oil until the liquid evaporates, then add the finely chopped onion and carrot and cook until soft. The peas will take about an hour—cook them until they're nearly falling apart. Add the potatoes cut into sticks and the mushroom mixture. Simmer another 15–20 minutes. Chop a clove of garlic and some parsley, stir them in, season with salt, and turn off the heat. Your tasty soup is ready!

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
  • Garlic - 143  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g

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