Making pea and mushroom soups. We prepare unusual dishes: pea and mushroom soup

When you run out of ideas for preparing a hearty lunch, hearty pea soup with mushrooms comes to the aid of housewives. There are quite a lot of variations on this theme. Various types of mushrooms are added to the dish: chanterelles, saffron milk caps, champignons, white mushrooms and others. If the housewives have several types in stock, then the mushroom platter will fit perfectly into any first course with peas. Chicken or smoked meats combined with mushrooms in pea soup is one of the opportunities to amaze your loved ones with a delicious dish.

To save time, it is recommended to choose fresh peas, which do not need to be soaked before cooking.
An unusual flavor combination is obtained by combining assorted mushrooms and various spices. The first impression of a new dish depends on the spices you choose.
Soups will be tastier if you use chilled chicken, fresh mushrooms, and new potatoes.
To diversify the taste, they add several types of meat products, including smoked ones.
Pea soup without adding meat is suitable for vegetarians and is a dietary dish.
With meat, the soup turns out more satisfying.
You can make delicious pureed pea soup using heavy cream, as it adds richness.
Croutons or crackers will complement your lunch.
For beauty, the tureens are decorated with whole mushrooms and green petals.
The more varied the mushroom assortment, the better.
If you cook the soup in a slow cooker, it will retain its temperature longer.
Before cooking, beans need to be sorted out of debris, small stones, and rinsed until the water is clear.
It is not necessary to adhere to the number of pieces and grams indicated in the recipe during preparation. The main thing is to prevent the water from boiling away.

How to cook delicious dried mushrooms

In the winter season, when fresh mushrooms cannot be found, dried chanterelles, boletus mushrooms, honey mushrooms or other mushrooms will come to the rescue in preparing dinner. The recipe does not require much skill. Pea soup with dried mushrooms consists of:

150 g dried russula;
500 g peas;
2 medium-sized carrots;
1 onion;
greens and green onions;
salt, spices.

Soak whole beans in water for 6 hours.
Cut the soaked russula into small pieces.
Pour the water left over from the soaked russula over the peas. Add plain water if desired.
Place the pan with peas on low heat. Add salt.
Prepare frying from finely chopped vegetables in a frying pan.
Mix all ingredients.
If the peas become soft, turn off the heat.
Finish cooking by adding various spices.

With smoked meats

Pea soup with mushrooms and smoked meats is prepared from hunting sausages and sausages, pork knuckle, and smoked lamb ribs. The recipe requires the following ingredients:

about 1 kg of smoked meats;
500 g legumes;
2 potatoes;
1 carrot;
1 onion;
250 g russula;
salt, turmeric.

The preparation steps are as follows:

Sort out the shelled legumes from debris and rinse.
Fry chopped onions, carrots, russula.
Cut potatoes into strips, smoked meats into strips.
Pour filtered water into a large container, add smoked meats, and place on low heat.
After 20 minutes, add peas and vegetables.
Leave on medium heat for 30 minutes, stirring occasionally.

Cream soup - for gourmets

To serve creamed pea soup with mushrooms, you need to use a blender. The recipe is quite simple and includes the following ingredients:

300 g peas;
500 ml cream;
200 g champignons;
crackers (for example, “Kirieshki”);
salt and turmeric.

How to prepare this dish:

Add water to the softened peas and cook for about 30 minutes over medium heat.
Add washed and finely chopped champignons to the peas. Leave some of the whole ones to decorate the dish before serving.
After 30 minutes, pour slightly warmed cream into the mushrooms and peas. Constantly pouring cream, use a blender to turn the soup into puree.
When the cream is finished, mix the puree, add salt and spices.
Before serving, place whole, undamaged mushrooms beautifully in the center of each tureen.
Decorate the dish with crackers.

Delicious combination of peas, poultry and mushrooms

Pea soup with chicken and mushrooms is easy to prepare. Even a novice cook can cope with this. The recipe will require the following:

400 g legumes;
300 g of honey mushrooms or other mushrooms, but forest mushrooms are best;
2 chicken breasts;
1 PC. potatoes;
1 PC. carrots;
1 onion;
salt.

We carry out the preparation as follows:

Soak whole peas, cleared of stones and debris. There is no need to soak the shelled one.
Boil the chicken, pinch into small pieces. A chilled carcass can be successfully replaced with smoked breast. In this case, there is no need to cook the bird. Cut the breast into small pieces.
Strain the chicken broth. Place peas in it and cook for 30 minutes.
While the peas are cooking, prepare the frying. Chop the onion and grate the carrots. Next, fry the vegetables and honey mushrooms.
Add frying to the soup, cook for 10 minutes.
At the end of cooking, add chicken pieces and salt.

Mushrooms and meat

It is advisable to choose tender beef or young veal to prepare pea soup with mushrooms and meat. The recipe calls for the following products:

1 kg of any meat;
600 g peas;
1 PC. carrots;
2 pcs. potatoes;
1 PC. bell red sweet pepper;
1 PC. onions;
salt and thyme;
200 g boletus;
greenery.

Rinse the meat, remove veins and fats, and boil. During cooking, remove foam and other “garbage” that rises to the surface of the broth.
Pour the softened peas with meat broth and add salt. Cook for 30 minutes.
Finely chop the carrots, onions, peppers and fry in a frying pan in vegetable oil.
To the peas, add potatoes cut into strips, vegetables fried in a frying pan, and finely chopped boletus mushrooms. Cook for 30 minutes until done.
Sprinkle salt and thyme. Decorate with greens.

Pea soup with mushrooms and meat is ready!

Diet option

Another easy dish, the recipe for which is quite simple. To serve mushroom soup with peas and potatoes to the table, you will need the following products:

500 g split peas;
1 can of canned peas;
vegetables – potatoes (5 pcs.), carrots (2 pcs.), leeks (1 pc.);
200 g saffron milk caps;
salt and ideally nutmeg (10 g).

Preparation is done as follows:

Wash the split peas and soak in warm water for 30 minutes. After the specified time, drain the water.
Peel the vegetables, chop finely, simmer in a frying pan for 20 minutes.
Clean the saffron milk caps from debris, select whole ones without damage for decoration. Finely chop the rest and simmer with vegetables.
Mix all ingredients. Cook for 30 minutes.
At the end of cooking, add canned peas along with their marinade.
Salt, add nutmeg.

Before serving, garnish with whole saffron milk caps and herbs. It is recommended to serve with croutons or rye bread crackers and sour cream.

Usually there are more than enough legumes for making pea soup in every home. However, in unforeseen situations, when peas are available in small quantities, lentils will come to the rescue, which in their richness is not inferior to peas. Mixing these two ingredients makes for an interesting lunch. Mushroom soup with lentils (106) is easy to prepare, because it is identical to the above dishes.

Croutons, croutons, sour cream sauce, a large amount of herbs are the ingredients that make mushroom soup tastier.

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Homemade pea soup with mushrooms

Peas are an annual plant that belongs to the legume family. The vegetable has been grown since time immemorial and is used in dried and dry form. Peas are a plant product that is rich in proteins, one of the richest. It also contains other substances and vitamins that are beneficial for the body. If for some reason a person cannot eat meat dishes, or he has a low financial situation, and you also do not receive enough meat protein, then you need to actively include pea dishes in your diet.

Please keep in mind that fresh peas contain 5 grams of protein per 100 g of product, but dried peas contain much more from 20 to 35 g of protein, which means dishes made from this vegetable are extremely healthy. And in general this product is very cheap. Peas are used in the treatment of tuberculosis, for vascular diseases, it gives a mild diuretic effect, helping with kidney diseases, and lowers blood pressure.

The rich mineral composition will help promote youth and beauty, as they affect the growth of nails and hair. Pea soup can be prepared with meat and smoked meats, but this time we will cook it with dried mushrooms. The disadvantage of cooking soup is the smell that is formed during the cooking process; to do this, ventilate the kitchen area more often.

Soak the peas in water in advance, no matter whether they are split or whole. Soak the peas overnight.

Once soaked, place the peas in a saucepan and simmer until they are tender. Pre-soak the mushrooms.

As soon as the peas begin to become soft, add them to the potatoes in the future soup. Grate one carrot on a fine grater and add to the soup.

During cooking, it is important not to add salt to the soup. Wait until the peas are cooked, otherwise the legumes will remain hard in the salt water. Also, when preparing the first pea dish, do not add cold water to the pan; you can only pour boiling water. Prepare the fry separately. Separately simmer the grated carrots, finely chopped onions and cloves of garlic.

Add celery roots to pea soup. If you couldn’t grow it yourself, buy it at the store. By the way, some craftsmen dry this herb themselves for seasoning. After the dressing is ready, add it to our wonderful pea soup. Leave to simmer for thirty minutes.

We also add greens if desired. Spices will give the pea soup a special aroma; you can use your own, such as cilantro or cumin, as well as a special set of spices purchased in the store. After cooking, add a spoonful of butter to the soup, and then the soup will be especially tender.

The longer the soup cooks, the softer the vegetables become. You can even mash the products, and then the first one will be in the form of puree. Serve, garnishing a plate of pea soup with fresh herbs. Soft wheat bread will be a great addition to lunch.

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Pea soup with mushrooms

Various pea soups are very popular. I suggest you try pea soup with mushrooms. The soup turns out very tasty, rich and satisfying, but at the same time lean and light. Be sure to try it and please your loved ones with an excellent first course!

Wash the peas in a saucepan and cover with cold water. Leave for 3-4 hours.

Place the pan on the fire, bring the water with the peas to a boil, remove the foam. Cook the peas over low heat (do not add salt!) for 40-60 minutes. Try the peas themselves; if they are not hard and have begun to boil, they’re done. Peel the potatoes and cut into pieces.

Since a lot of water will boil away during cooking of peas, add hot water to the required amount and let it boil. After this, add potatoes to the pan. Add salt to the water and cook until the potatoes are ready (20 minutes).

Prepare mushroom frying: wash the champignons and grate them on a coarse grater.

Peel the onions and carrots and cut them into pieces, cubes, or whatever you like. Place vegetables in a frying pan with vegetable oil.

Fry the onions and carrots until soft, then add the grated mushrooms. Mix everything, fry for 3-4 minutes.

When the potatoes are ready, add the contents of the pan to the pan and stir. Boil pea soup with mushrooms over low heat for 4-5 minutes.

Next, add soup seasonings and saffron to the soup, add bay leaf and chopped garlic.

Let the soup simmer over low heat for 5-6 minutes, then turn off the gas. Pour the delicious, aromatic pea soup with mushrooms into bowls, sprinkle with chopped herbs and freshly ground pepper mixture. Serve the soup hot.

Enjoy your meal!

rutxt.ru

Pea soup with mushrooms

Potatoes (peeled) – 200-250 g

Onions – 100 g

Mushrooms (I use wild mushrooms) – 200-250 g

Sunflower oil - for frying

Cooking process

There are a lot of recipes for making pea soup. Some people like pea soup with smoked meats, others prefer chicken soup. Pea soup can be prepared with beef, pork, or chicken giblets. And no matter how it is prepared, it turns out tasty and satisfying.

Try making pea soup with mushrooms. I hope that you will like the soup prepared according to the proposed recipe.

I wash the peas well.

And I put it in hot broth (1.5 l), bring it to a boil, skim off the foam, reduce the heat to minimum and cook until almost done for 40-60 minutes (depending on the type of peas).

While the peas are cooking, I prepare the frying. I chop the onion finely, grate the carrots and fry in a small amount of oil.

I cut the mushrooms (I used boiled wild mushrooms) into medium pieces.

Peel the potatoes and cut them into cubes.

When the peas are almost ready, add more broth (0.5 l) to the pan, since it boils away during the cooking of the peas. Let it boil, add potatoes and cook for 10-15 minutes. Then add the roast and mushrooms and cook for 5 minutes. Pea soup with mushrooms is ready.

www.iamcook.ru

Pea soup with dried mushrooms

Thick, rich, aromatic and very satisfying pea soup with mushrooms is what you definitely need for a frosty winter lunch. A hot broth of boiled peas and delicious wild mushrooms pleasantly warms you up, quickly fills you up, and your taste buds will simply be overjoyed!

Our recipe is vegetarian, this pot of pea soup will be without smoked meat and without meat broth. The whole broth is made from a mixture of dried forest mushrooms: white mushrooms, chanterelles, boletus mushrooms, in general, everything that the forest generously shared with us. Although, in the absence of forest gifts, you can prepare a soup based on champignons or oyster mushrooms, of your choice.

By the way, we also have a vegan recipe for pea soup with smoked tofu on our website!

The soup can be cooked in a saucepan on the stove or in a slow cooker by selecting the appropriate mode, but the most delicious way is to cook it over a fire. This, of course, is not too simple, but keep in mind that if your plans include a picnic with friends or a hike in the forest or mountains, then pea soup will be an ideal option. A bag of dried legumes is enough to feed a large group of tourists several times, and dried mushrooms are completely weightless.

Ingredients for 8 servings:

How to Make Vegetarian Pea Soup

Soak the peas in cold water for 4 hours. Then drain the water, place the washed peas in a saucepan with water (2.5 l), cook for 1 hour, and only after that can you add the rest of the ingredients.

Soak mushrooms in cold water. Leave for 2 hours.

When the mushrooms are soaked, drain the water, squeeze the mushrooms a little and chop finely.

Place in a frying pan with vegetable oil and fry.

Add chopped onion. Grated carrots.

Fry vegetables with wild mushrooms for frying.

Peel the potatoes, cut them in your favorite way and place in a saucepan.

When the carrots with onions and mushrooms are ready, transfer the mixture to the pea broth. Now you can add salt and bay leaf.

When the potatoes in the soup are cooked, you can remove them from the heat.

Mushroom pea soup is ready.

Add greens and serve. Bon appetit!

Ingredients for 8 servings:

water – 2.5 l;
peas - 1 tbsp.;
dry mushrooms – 50 g;
carrot – 1 piece;
onion – 1 piece;
potatoes – 300 gr;
salt;
Bay leaf;
vegetable oil

How to Make Vegetarian Pea Soup

Soak the peas in cold water for 4 hours. Then drain the water, place the washed peas in a saucepan with water (2.5 l), cook for 1 hour, and only after that can you add the rest of the ingredients.

Soak mushrooms in cold water. Leave for 2 hours.

When the mushrooms are soaked, drain the water, squeeze the mushrooms a little and chop finely.

Place in a frying pan with vegetable oil and fry.

Add chopped onion. Grated carrots.

Fry vegetables with wild mushrooms for frying.

Peel the potatoes, cut them in your favorite way and place in a saucepan.

When the carrots with onions and mushrooms are ready, transfer the mixture to the pea broth. Now you can add salt and bay leaf.

When the potatoes in the soup are cooked, you can remove them from the heat.

Mushroom pea soup is ready.

Add greens and serve. Bon appetit!

In order to prepare pea soup with mushrooms in a slow cooker, you need the following ingredients:

mushrooms - ½ kg,
peas (soak in water overnight) - 1 cup,
carrots - 1 piece,
onion - 1 piece,
celery - 1 stalk,
broth - 1 ½ liters,
vegetable oil - 1 tbsp,
bay leaf - 1 piece,
caria powder,
ground black pepper - to your taste.

A little about the properties of peas

Pea soup is a delicious and nutritious first course. Its recipe became known to mankind several centuries ago, and the soup is prepared in many countries. People began to appreciate this dish for its quick preparation, affordable ingredients and good taste.

Not long ago it became popular to make pureed soups. And it turns out that the pea soup that we have been eating for many, many years can be considered the first puree soup of all soups that have a soft and uniform consistency.

Pea soup is an ideal dish for those who are losing weight and those who do not like to spend a lot of time preparing food. This is because the soup is hearty and low in calories. From historical information it became known that the ancient Greeks and Romans warmed themselves with such hot soup. Pea soup cannot be attributed to any specific national cuisine - it is an international culinary treasure.

Russians have long adhered to fasting, so lean pea soup with mushrooms was an integral food in their diet. During the days of fasting, peas helped out many people and were simply a salvation, because many different dishes could be prepared from them - porridge, pancakes, soups, pies and even noodles. As before, as today, peas are an affordable product that will be a great solution to what you can cook on a limited budget.

Peas are low-calorie and at the same time nutritious food, so they are ideal for those who are struggling with extra pounds. 100 grams of peas contain 66 calories.

This soup can be prepared with both meat and mushrooms. You can take absolutely any type of mushroom. You just need to know that there are mushrooms that need to be boiled first, and there are those that can be sent straight into the soup without heat treatment (mushrooms, porcini mushrooms or champignons). There are many recipes and ways to prepare pea soup with mushrooms. The dish can be cooked in water, meat or vegetable broth. During the cooking process, you need to monitor the amount of water in the pan - peas absorb a lot of liquid, so you can add more if necessary to get a tender and tasty pea soup.

The secret to a delicious mushroom soup is that you need to pre-soak the peas (this can be done the day before cooking). This will allow the peas to absorb water, after which, during the cooking process, they will become soft and the soup will become creamy. If you do not soak the cereal, but simply cook it longer, then there is a possibility that the pea puree soup with mushrooms will lose its beneficial properties - vitamins and microelements.

For example, in Asia, pea soup is prepared with coconut milk, and in Scandinavian cuisine, this soup is cooked with pork meat.

Step-by-step recipe for making soup

Cooking method:

Wash and dry the mushrooms selected for the pea soup puree with a paper kitchen towel.
Cut the mushrooms into small pieces: slices or pieces (it all depends on what kind of mushrooms you have).
Peel the carrots and onions, rinse in clean water and dry. Cut vegetables into small cubes. You don’t have to cut the carrots, but grate them on a coarse grater.
Wash the celery and chop it into thin rings.
Pour sunflower oil into the multicooker bowl and turn on the “Frying” mode; as soon as the oil warms up, you can pour in the vegetables: onions, celery, mushrooms and carrots.
In the photo with pea soup you can see that it has a nice color - this is due to the seasoning, so sprinkle your soup with curry powder and you will get the same beautiful color.
After 5 minutes of cooking, pour the broth into the bowl, add a glass of peas (pre-soaked) and add a bay leaf. Next, add spices to taste and change the cooking mode to “Soup”.
When the soup is ready, remove the bay leaf from the slow cooker, otherwise it will have an unpleasant bitter taste.

Mushroom soup prepared according to this recipe turns out tender and has a uniform consistency. Pour the hot soup into bowls. To make the dish more attractive, you can garnish it with a sprig of fresh dill or parsley and add a tablespoon of sour cream.

First courses are food necessary for daily consumption, especially during the cold season. Thanks to liquid food, the body warms up and functions properly. Pea soup stands out among the many existing first courses. Who first prepared it remains a mystery. But the fact that the dish dates back many years is beyond doubt. Even the ancient Romans and Greeks grew this legume, and on the streets of Athens, merchants offered to taste hot pea soup. In various versions, it is a traditional dish in many countries.

Every person has known pea soup since childhood, but not everyone knows that its taste can be made brighter and richer. There are many ways to make this dish more satisfying, filling and tasty. Try making pea soup with mushrooms and you will see how varied your usual food can be. Despite its satiety, this dish is low-calorie, and it can be eaten by people watching their figure. Rich pea soup with mushrooms will certainly please you and your loved ones with its unusual taste and very appetizing smell. It is very quick and easy to prepare; a step-by-step recipe will help you with this.

We will prepare soup with wild mushrooms; in our case, we cook it in the winter season and use frozen mushrooms. You can also use fresh champignons or oyster mushrooms.

Ingredients

Water – 2.5 l;
Frozen or fresh mushrooms – 350 g;
Peas - 0.7 tbsp.;
Carrots – 1 pc.;
Potatoes – 3 pcs.;
Onions – 1 pc.;
Vegetable oil – 3-4 tbsp;
Salt, ground black pepper - to taste;
Fresh herbs - 6-8 sprigs.

Preparation

The most important thing in preparing this soup is properly prepared peas. Rinse it thoroughly several times and soak in cold water overnight. If this is not possible, then wait at least 2 hours. Pour water into a saucepan, place on the stove and bring to a boil. Add salt according to your taste. Just before cooking, wash the peas again under running water and place them in the boiling liquid. Cook for 30-40 minutes until it becomes soft. The time depends on the variety and quality of peas.

Peel the potatoes, wash and cut into medium cubes. Place it in the pan with the peas.

You can use any frozen mushrooms, but of course it is better if they are wild mushrooms. They give the soup a delicious aroma and rich taste. Thaw the mushrooms in advance, rinse them with water and drain them in a colander to remove excess liquid. If they are very large, chop them, but not too finely. Don't forget that mushrooms tend to shrink greatly when fried. Heat vegetable oil in a frying pan and add them there. Add a little salt to the mushrooms and fry, stirring occasionally until cooked.

Peel and wash the onions and carrots. Cut the first one into small cubes, grate the second one on a coarse grater. Send the prepared vegetables to the mushrooms and sauté for about 5 minutes until cooked. The onions should become translucent and the carrots should be golden in color.

Add fried mushrooms and vegetables to the future soup. Pepper the dish and add salt if necessary. Cook the mushroom and pea soup for another 10 minutes.

Rinse fresh herbs, chop and add to soup. Bring to a boil, then simmer for a few more minutes and remove from heat.

The first dish of peas and mushrooms is completely ready! Pour the aromatic soup into bowls, add a piece of butter to each bowl if desired, and invite your family to the table to savor an incredibly tasty lunch. Bon appetit!

Note to the owner:

To prepare this soup, you can use not only frozen, but also fresh mushrooms. This will not affect the taste of the dish. Of course, it is better to prepare soup with wild mushrooms, but if you don’t have them, then oyster mushrooms or champignons are quite suitable. Wash them, cut into slices and fry in sunflower oil. Add onions and carrots to the mushrooms, simmer until the vegetables are soft and add to the pan with peas and potatoes.
You can make pea soup with dried wild mushrooms. To do this, wash the workpieces thoroughly and soak in cold water for several hours. Then remove the mushrooms and pour the liquid into a saucepan, this will be the broth for the soup. Add peas and chopped mushrooms to the water. Add liquid if necessary. Next, cook as usual.
To make the peas boil faster, cook them in purified water. Cooking time will be halved.

Recipes for delicious dried mushroom soups

Dried mushrooms are an excellent addition to a wide variety of dishes. For example, they are often used to prepare soups such as borscht, solyanka, milkweed, and noodle soup. The undisputed favorites in this case are porcini mushrooms, but boletus, chanterelle, and aspen mushrooms are also quite suitable for soup.

The soup can be prepared with fresh champignons or oyster mushrooms, wild mushrooms. You can use frozen or dried mushrooms.

Lenten pea soup with dried mushrooms

Necessary:

50 g dried mushrooms,

1 tbsp. dry split peas,

1 onion,

1 parsley root,

1 carrot,

sunflower oil (flavorless),

seasonings, salt - to taste.

How to cook:

Wash and soak the peas thoroughly the night before.

Dried mushrooms also need to be soaked, but this must be done 2 hours before starting the dish. They need to be washed first. Strain the mushrooms through a colander into a 3-liter saucepan.

Bring the volume of water to 2.5 liters by adding clean water. Place soaked peas and finely chopped mushrooms in it.

Let the soup simmer over low heat.

While the peas and mushrooms are cooking, wash and peel the vegetables, cut them into cubes or small cubes, and fry in vegetable oil. Add the vegetables to the soup when the peas are almost done. Boil the soup until the peas are soft. 5 minutes before readiness, add salt and spices.

Pea soup with frozen forest mushrooms

Necessary:

1 package of mushrooms,

1 tbsp. spoon of peas,

1 onion,

butter,

salt, spices - to taste.

How to cook:

Wash and soak dry split peas for 3 hours. Drain the water, add 2 liters of fresh water and add the mushrooms (without defrosting), and cook until the peas are fully cooked.

At this time, finely chop the onion and fry it in butter. When the peas and mushrooms are cooked, strain the soup through a sieve or puree it using a blender. Boil again, season with onions, spices, salt and serve.

Pea soup with fresh mushrooms and smoked ribs

More satisfying is pea soup with fresh champignons, potatoes and smoked ribs.

Necessary:

100 g fresh champignons,

1 tbsp. dry peas,

50 g celery root,

500 g smoked ribs,

2-3 potatoes,

1 carrot,

1 onion head,

salt, spices (pepper, bay leaf) - to taste.

How to cook:

Prepare the onion: peel it, cut it into 2 halves and place (cut side down) in a hot, dry frying pan to brown slightly.

Boil water in a three-liter saucepan, add onion halves, smoked ribs, cut into pieces, and leave to cook for half an hour.

Then remove the onion from the broth, put well-washed peas in the pan, bring the broth to a boil, reduce the heat and cook until the peas are soft (about an hour).

While the peas are cooking, wash and peel the root vegetables, cut them into thin strips. Wash and dry the mushrooms, cut into thin slices. Pour vegetable oil into a frying pan, fry the vegetables separately and then the mushrooms.

Add sliced potatoes to the soup, let the soup simmer for 10 minutes, add carrots, fried mushrooms and celery.

At the end of cooking, salt the soup and add spices.

Pea soup with mushrooms will taste better if you let it steep for half an hour.