Soup with porcini mushrooms and green peas

Category: First meal
Soup with porcini mushrooms and green peas

Ingredients

Ready meat broth 2-2.5 liters
White mushrooms 100-150 grams fresh or frozen
Sweet pepper ½ each red and yellow
Fresh carrots 1 PC.
Bulb onions 1 PC.
Green onions, parsley 2-3 st. l.
Fresh potatoes 2-3 pcs. middle
Fresh green peas (frozen) 2-2.5 multi glasses
Vegetable oil for sautéing vegetables
Dried vegetable mix pinch
Salt, spices taste

Cooking method

  • First, I prepare the meat broth. This time, the broth was cooked on a turkey wing, it turns out a rich and low-fat broth. Put meat, water, mushrooms (if frozen, then do not defrost, rinse and peel), a mixture of dried vegetables, a little salt and bring the broth to readiness in the saucepan of the multicooker-pressure cooker.
  • While the broth is preparing, I do vegetable frying. I cut vegetables into thin strips and sauté in vegetable oil until half cooked.
  • Soup with porcini mushrooms and green peas
  • Carrots, beets, onions, sweet peppers, parsley root, celery, tomatoes are best added to soups browned, so they are tastier. The coloring matter - carotene, which is converted into vitamin A in the human body, is poorly absorbed when raw carrots are consumed. When browning, the digestibility of carotene, which has passed into fat, increases significantly; in addition, the fat, turning orange, yellow or red, gives the soups a beautiful color.
  • Spices give soups a special taste, stimulate taste buds, and promote the secretion of gastric juice and digestive enzymes.
  • Soup with porcini mushrooms and green peas
  • I put prepared and sautéed vegetables into a ceramic pan, pour broth with mushrooms, herbs - take out the meat for now, so as not to boil it at all.
  • I add potatoes in coarse strips, cut them and rinse them in water to remove starch.
  • Add green peas, you do not need to defrost it.
  • Soup with porcini mushrooms and green peas
  • I bring the broth to a boil, reduce the heat and cook until vegetables are cooked. A few minutes before cooking, I add meat in portions, herbs, taste and bring to readiness.
  • Soup with porcini mushrooms and green peas
  • I pour the finished soup into plates and serve it to the table.
  • Soup with porcini mushrooms and green peas

Note

Cook with pleasure and bon appetit! Soup with porcini mushrooms and green peas

tatjanka
Admin the soup looks very, very tasty! Can I do it with dried mushrooms? I really want to repeat it.
Admin
Quote: tatjanka

Admin the soup looks very, very tasty! Can I do it with dried mushrooms? I really want to repeat it.

Tatyanka, Thank you!

Of course it will work, even with dried mushrooms. Pre-soak for several hours, or hold a little in hot water, then cut and boil with broth.
Tanyulya
Admin, as always, beauty !!!! I love your soups.
Admin
Quote: Tanyulya

Admin, as always, beauty !!!! I love your soups.

Tanyulya, Thank you!

Keep on loving! I'll have a new soup tonight
celfh
I’m ashamed to admit, but I have never tasted fresh mushroom soup, I can’t even imagine the taste.
Admin
Quote: celfh

I’m ashamed to admit, but I have never tasted fresh mushroom soup, I can’t even imagine the taste.

Tatyana, believe me - it's very tasty! The taste of boiled white mushrooms! And the mushrooms themselves look gorgeous in a large cut!

I went to the Spar supermarket, and there are frozen porcini mushrooms with large slices and everything is as on selection, clean and beautiful, and the price is delicious! And for some reason, the broth is tastier from such raw mushrooms than from those already boiled from the freezer.Apparently all the broth and taste from raw mushrooms immediately went into the broth.
Very tasty!
tatjanka
Tatiana alone gathered to cook soup with mushrooms!
Merri
I will dilute your friendly company! To me Romins I like soups too. I love a variety of thick soups.
Admin

Life will make you fall in love with soups, when you cook them almost every day I mean ... I'm nothing ... will endure - fall in love Already used to

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