Light vegetarian soup with a delicate texture, amazing taste and aroma - creamy pea soup with dried porcini mushrooms. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of cream pea soup with dried porcini mushrooms
- Video recipe
Usually pea soup is cooked on smoked ribs. This is a delicious and satisfying first course. However, soup with rich mushroom broth turns out to be no less tasty. This soup comes out no less hearty and aromatic. I suggest making a thick, rich, aromatic and satisfying creamy pea soup with dried porcini mushrooms. The recipe itself is very simple and does not require a lot of preparation time. This vegetarian dish is perfect for a cool day or during Lent. Despite the fact that a saucepan of pea soup without smoked meats and meat broth, a hot stew of boiled peas and forest mushrooms perfectly warms and nourishes.
The most aromatic mushroom cream soup is made with dried porcini mushrooms. But you can take raw forest mushrooms, they retain the smell no less. Frozen fruits are also suitable. And in the absence of forest gifts, you can cook soup from champignons or oyster mushrooms. They will make a delicious cream of mushroom soup, but you will hardly be able to achieve the aroma that porcini mushrooms provide. But in any case, you will get an amazingly tender and soft soup, the aftertaste of which is felt for a long time. All that you can add to the cream soup is croutons or croutons, and if you are not fasting, then put a spoonful of sour cream or cream. The latter will add a more delicate taste and aroma to the finished treat.
- Caloric content per 100 g - 45 kcal.
- Servings - 4
- Cooking time - 2 hours
Ingredients:
- Dried porcini mushrooms - 30 g
- Bay leaf - 2 pcs.
- Potatoes - 1-2 pcs.
- Allspice peas - 3 pcs.
- Salt - 1 tsp or to taste Ground black pepper - a pinch
- Dried peas - 1 tbsp
- Vegetable oil - for frying
- Onions - 1 pc.
Step by step preparation of cream pea soup with dried porcini mushrooms, recipe with photo:
1. Soak peas in water for 6 hours, but you can also overnight. The amount of water should be twice that of peas, because during soaking, it will double in volume. For the same reason, select a container of the appropriate size.
2. After this time, rinse the peas under running water and transfer to a cooking pot.
3. Peel the potatoes, wash, cut into pieces and place in a cooking pot with the peas.
4. Fill the potatoes with peas with water and put them on the stove to cook for 1-1.5 hours. 15 minutes before the end of cooking, salt and pepper, add bay leaves and allspice peas.
5. Meanwhile, peel the onions, wash, chop and sauté in a frying pan in vegetable oil until transparent.
6. Pour boiling water over dried porcini mushrooms, close the lid and leave to infuse for half an hour. They will swell and increase in volume.
7. Drain the pot of peas, but do not empty it. Remove bay leaves and peppercorns from the pan.
8. Add the fried onions to the saucepan.
9. Grind the food with a blender until smooth.
10. Return the drained vegetable broth to the saucepan and add the soaked porcini mushrooms. Also add the mushroom broth where the mushrooms were soaked. Pour it through a fine sieve.
11. Stir food, bring to a boil, season with salt and pepper and simmer for 5 minutes. Serve ready-made pea cream soup with dried porcini mushrooms at the dinner table.
See also a video recipe on how to make mushroom soup from dried mushrooms with semolina.
