Pea Soup with Champignons

Pea soup turns out to be extremely tasty and interesting if you add little fried mushrooms to it! The dish turns out to be thick, rich, and satiating! What you need for a nutritious lunch!

Cook: 2 hour

Servings: 10

Ingredients

Directions

Rinse peas, place in a large saucepan, and cover with hot water. Bring to a boil, remove the foam and simmer over low heat for 45-60 minutes until the peas are fully cooked.
Peel and grate the carrots. Peel the onion and cut it into small cubes.
Heat vegetable oil in a skillet and add chopped vegetables. While stirring, fry for 3-4 minutes over medium heat.
Rinse the mushrooms and cut them into thin slices.
Add the chopped mushrooms to the pan and, stirring occasionally, fry for another 10-12 minutes until the mushroom juice has completely evaporated.
Peel and cut the potatoes into small pieces.
Add chopped potatoes to a saucepan with peas, add salt, black ground pepper, add bay leaf, and bring to a boil. Cook over medium heat for 10-15 minutes. Then add the sautéed onions, carrots, and mushrooms. Bring the soup to a boil again. Finely chop the dill and add to the boiling soup. Remove the cooked soup from heat.

Enjoy your meal!

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