The neutrality of green peas is amazing because it can be combined with all products. A bright, lean mushroom soup with green peas, both delicious and attractive in appearance. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of lean mushroom soup with green peas
- Video recipe
First courses work well on the digestive system, give a feeling of fullness and warm in bad weather. Lean mushroom soup with green peas is not only tasty, but also a healthy first course for a diet. It will especially appeal to mushroom lovers, vegetarians, fasting people and those who want to lose extra pounds. However, the first hot dish is shown to absolutely everyone. It treats the body carefully, gently cleanses, carefully nourishes and delicately nourishes. In addition, the cooking recipe is very simple, so a novice hostess will master it. In general, not a soup, but a find. Even if the cookbook is replete with recipes for the first courses, then mushroom soup with green peas will not be superfluous.
Fresh young peas are used to prepare the soup. But if in the summer season you stocked up with a frozen or canned pot, then use it. With such a stock in stock, the soup can be cooked at any time of the year. It is advisable to use dried forest mushrooms, they have more aroma, benefits and taste. You can replace them with artificially grown mushrooms or oyster mushrooms. These are tender, tasty, healthy and the easiest mushrooms to prepare.
- Caloric content per 100 g - 46 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Dried porcini mushrooms - 25 g
- Green peas (young) - 250 g
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
- Seasoning for soup - 1 tablespoon
- Dill - bunch
- Potatoes (young) - 4-5 pcs.
Step by step preparation of lean mushroom soup with green peas, recipe with photo:
1. Fill the mushrooms with hot water and leave to swell for 20-30 minutes. If you fill them with water at room temperature, then soak them for at least an hour.
2. Peel the potatoes, wash them under running water, cut them into 4-6 slices and put them in a saucepan.
3. Fill the tubers with water and place on the stove. After boiling, reduce the temperature and cook until half cooked.
4. Add the soaked mushrooms to a pot with potatoes and through a fine sieve or cheesecloth folded in half, pour the brine in which they were soaked. Return the pot to the stove and continue cooking for another 10 minutes.
5. Peel the green peas from the pods, wash the dill and chop finely. Send food to the pot.
6. Season the dish with soup seasoning and season with salt and pepper. I do not recommend putting additional spices, because the soup with dried mushrooms has a fairly pronounced taste. All kinds of spices will kill it and spoil it. Continue cooking the soup for another 5 minutes and remove the pan from the heat. For the dish to retain its bright color and rich aroma, cook it for a short amount of time. Then the products will not lose their usefulness, and the soup will have a beautiful shade. Serve lean mushroom soup with green peas with croutons, croutons, toast or a baguette. If desired, you can add a spoonful of sour cream to each serving.
See also the video recipe on how to make champignon soup with peas.
