Delicious pea soup with mushrooms

Prepare the ingredients for the soup. For this soup, I chose yellow split peas, but you can also use green ones. You can use fresh or frozen champignons. This soup can also be made with fresh, dried or frozen wild mushrooms (porcini, chanterelles, morels, etc.). This soup is made with water, but you can use any broth as a base: vegetable, mushroom, or meat.

Rinse the split peas under running water, pour drinking water into a deep bowl and let it soak for 6-8 hours. You can soak the split peas overnight, and to prevent them from souring, it is better to keep the container with the peas in the refrigerator.

Then drain the water from the soaked split peas, transfer them to a saucepan, pour in water, and put it on low heat. Cook for about 30-35 minutes after boiling.

Wash the mushrooms well to remove any dirt, sand, or peat. Trim the stem and cut the mushrooms into quarters. If the mushrooms are too large, it is best to cut them into 6 or 8 pieces.

Peel the large onion and dice it finely.

Peel and wash the carrot, then grate it using a coarse grater.

Heat vegetable oil in a small frying pan and gradually fry the vegetables: first the onion for 3-4 minutes, then the carrot for about the same amount of time.

Add the sliced mushrooms to the vegetables.

Cook the mushrooms on low heat, stirring occasionally, for 7-8 minutes. The mushrooms will release their juices first, and then brown slightly until golden. Cook the mushrooms for a total of 15 minutes. Season the mushroom sauté with pepper to taste.

While the sauté is cooking, peel and dice the potatoes into medium cubes. Add the potatoes to the peas and cook for 15 minutes.

Next, add the mushroom sauté and salt to the soup. Cook for 7-8 minutes.

For added aroma, finely chop fresh herbs and add them to the soup (frozen herbs can also be used). Let the soup simmer for 2 minutes, then turn off the heat, cover, and let it steep for 10-15 minutes.

The finished mushroom and pea soup will have a moderately thick and rich consistency. If you find the soup too thick, you can add a little boiling water. The soup can be stored in the refrigerator for up to 4 days and in the freezer for up to 6 months at a temperature of -18 degrees Celsius. If the soup contains meat, the frozen soup can be kept for 4 months.