Light, healthy and delicious - soup with mushrooms and canned green peas. It prepares quickly and does not require special expenses. Step-by-step recipe with a photo. Video recipe.
Soups always save us from cold, hunger, hangover, loss of energy … The number of moments when we enjoy enjoying healing broths, rich, transparent or creamy soups cannot be enumerated. Today's recipe is no exception: it will delight you with its taste and bright green pea droplets! If you are again faced with the question "What to cook for lunch?", Then give preference to a delicious, simple and light soup with mushrooms and canned green peas. This first dish will appeal to vegetarians, mushroom lovers and those who want to lose extra pounds, since the soup is lean and low in calories. If you want to eat right, tasty and healthy, then be sure to try making this soup.
The recipe itself is very simple to implement. Even an inexperienced hostess can handle it. Mushrooms can be used of any varieties: champignons, oyster mushrooms, porcini, butter, etc. The easiest mushrooms to prepare are champignons and oyster mushrooms. But you won't have any difficulties with forest mushrooms either. The peas in the soup can be used frozen, canned, or fresh. This makes it possible to prepare soup at any time of the year. Interspersed with green peas will add bright colors to the soup, give a rich taste, nutritional value, satiety and healthy vitamins.
- Caloric content per 100 g - 46 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Mushrooms - 500 g (this recipe uses frozen forest mushrooms)
- Ground black pepper - 0.5 tsp
- Canned green peas - 250-300 g
- Mushroom seasoning - 0.5 tsp
- Tomato paste or sauce - 100 g
- Salt - 1 tsp or to taste
Step by step preparation of soup with mushrooms and canned green peas, recipe with photo:
1. Defrost the mushrooms beforehand. To do this, remove them from the freezer in advance and place them on the lower shelf of the refrigerator. The freezing process will take a long time, but with this method, the product will not lose nutrients and qualities. Then rinse the mushrooms under running water, cut into pieces and put in a cooking pot.
2. Fill the mushrooms with water and place on the stove.
3. Boil the mushrooms over low heat for 10-15 minutes after boiling and add canned green peas to them. Pre-drain the brine from the peas, in which they were.
4. Next, put tomato paste in a saucepan, salt and pepper.
5. Boil the mushroom soup and canned green peas. Bring the heat to the lowest setting and cook, covered, for another 10 minutes. Serve the first hot dish with croutons or croutons. Garnish the chowder with fresh herbs before serving.
See also a video recipe on how to make a thick soup with green peas.
