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
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.