Pea soup with champignons
4 servings
120 minutes
Pea soup with mushrooms is a delicate, velvety dish that warms the soul and provides comfort. In Russian cuisine, pea soup has always held a special place as peas are a nutritious and accessible product. The addition of mushrooms brings a subtle earthy aroma while melted cheese makes the texture incredibly soft and creamy. This soup is perfect for cool evenings when you crave something hearty yet light. Its flavor is a harmonious blend of sweet peas, rich mushrooms, and creamy cheese notes. Garnishing with parsley adds freshness and completes the dish's composition. Pea soup with mushrooms is easily digestible, energizing, and leaves a pleasant aftertaste. It pairs especially well with rye bread that complements its depth of flavor.
1
Soak the peas in about 1.5 liters of water for 5 hours. Then boil them in the same water for 1.5 hours.
- Peas: 1 glass
2
Peel and finely chop the onion. Peel and grate the carrot on a coarse grater. Chop the mushrooms.
- Onion: 1 piece
- Carrot: 1 piece
- Fresh champignons: 250 g
3
Fry them with half the cheese in butter. Add them to the peas 15 minutes before cooking is done.
- Fresh champignons: 250 g
- Processed cheese: 200 g
- Butter: to taste
- Peas: 1 glass
4
Pour this into the blender, add the remaining half of the cheese, and blend into a puree.
- Processed cheese: 200 g
5
Pour back into the pot and bring to a boil.
6
Salt to taste and garnish with parsley.
- Salt: to taste
- Parsley: to taste