A step-by-step recipe with a photo of lean and vegetarian pea soup with dried porcini mushrooms. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pea soup is most often cooked with smoked ribs or smoked sausages. But you can cook it with mushrooms. Mushroom soup is prepared with fresh champignons or oyster mushrooms and wild mushrooms. However, dried mushrooms can be used. I propose a recipe for pea soup with dried porcini mushrooms. It is very tasty, and no less than a soup with meat. It turns out to be hearty, aromatic and with a rich mushroom flavor. And if you do not fast, because this soup is lean, then when serving you can season it with sour cream or cream. Hot broth, boiled peas and wild porcini mushrooms warm, nourish, and fully satisfy your taste buds. An amazing combination of products gives amazing results. Prepare this unusual dish, you will surely enjoy it, especially on a frosty winter day.
This vegetarian soup is made with dried white mushrooms. This type of mushroom is quite expensive, so if your budget is tight, you can use more affordable varieties. For example, a good broth will turn out from dried chanterelles, boletus, honey agarics, etc. Although, in the absence of forest gifts, you can make a soup based on champignons or oyster mushrooms. Then for more flavor, add mushroom seasoning to the soup, it will give the dish an amazing smell.
- Caloric content per 100 g - 26 kcal.
- Servings - 3-4
- Cooking time - 45 minutes, plus 3 hours for soaking peas
Ingredients:
- Dried porcini mushrooms - 30 g
- Onions - 1 pc.
- Ground black pepper - a pinch
- Spices and spices to taste
- Carrots - 1 pc.
- Salt - 1 tsp or to taste
- Garlic - 1 clove
- Dried peas - 200 g
Step by step preparation of pea soup with dried porcini mushrooms, recipe with photo:
1. Sort the peas, remove the debris, wash and pour into a bowl.
2. Fill it with 1 to 3 water and leave to soak for at least 3 hours. You can leave it overnight. During this time, the peas will increase 2-3 times. Therefore, when choosing utensils for soaking, consider this feature of the bean.
3. Transfer the soaked peas to a sieve and rinse under running water.
4. Transfer the peas to a cooking pot. Add the peeled onion, bay leaf, peppercorns, and other spices to taste.
5. Fill the peas with water and cook on the stove for half an hour. If foam forms during cooking, remove it with a slotted spoon.
6. After 30 minutes, dip the carrots into a saucepan, which are peeled and finely chopped or grated.
7. In parallel, take up mushrooms in the soup. Pour boiling water over them and leave to infuse for half an hour. It is necessary that they double in volume.
8. Put the mushrooms out of the brine, but do not pour out the liquid in which they were soaked.
9. Transfer the mushrooms to a saucepan with soup and carefully pour the brine where they were soaked through a sieve. Try not to get sediment into the soup.
10. Season the soup with salt and ground pepper. Add spices to taste if desired. Cook the soup until tender: the softness of the peas and carrots. The longer you cook the soup, the more the peas will boil down and turn into a puree consistency. Therefore, if you want to see whole peas in a plate, then do not overcook the legumes. When the peas are soft, remove the pot from the stove.
Serve the finished soup hot with croutons or croutons, and if you wish, you can add a spoonful of sour cream to the plate.
See also a video recipe on how to make a soup with dried porcini mushrooms.
