Pea soup with mushrooms
Ingredients
2-3 (100 g) fresh or dried mushrooms
850 g canned peas
3 tbsp (30 ml) vegetable oil
Chapter 1 (50 g) onion
1 (50 g) carrots
salt
Photo
Method
Mushrooms are cleaned and washed (dried sponges soaked for 1/2 hour in cold water), and then cut into strips and were boiled until soft. Add peas and stewed in fat and finely chopped onions and carrots. Soup diluted with 5 cups hot water, add salt and boil on low heat for 10-15 minutes, then serve.
Difficulty
Average
Tested
0 users
Author
vg
Sunday, December 1, 2002 - 00:00

Comments

In the recipe missing component *tomatoes*. So written recipe will have residual sweet taste of peas, onions and carrots.