Peas Mushroom Soup Recipes

MUSHROOM AND PEA SOUP

Steps:

• Clean mushrooms and chop into quarters.
• Cut the spring onion greens into three inch pieces.
• Peel and dice the carrot.
• Cut the boiled chicken into cubes.
• Boil peas, mushrooms and carrot in chicken broth till done.
• While it is boiling, add chicken cubes and spring onion greens.
• Beat egg white lightly and drop into the boiling soup through a sieve.
• Add soya sauce and lastly salt and pepper to taste.
• Serve hot with bread.

PEAS & MUSHROOM SOUP

Steps:

• 1. In a pan fry onion & garlic in oil.
• 2. Take this to the blender along with green peas, green chilli & washed coriander leaves. Grind to a fine paste. Add water if required.
• 3. In a pan add butter & toss mushroom for a minute. Add 2 cups of water & peas paste. Allow to boil for 2-3 minutes.
• 4. In a cup mix corn flour with water without lumps.
• 5. Add this to the boiling soup. Switch off when required consistency is achieved.
• 6. Sprinkle pepper powder & serve hot.

MUSHROOM AND SPLIT PEA SOUP

Steps:

• In large saucepan heat oil over medium heat, sauté onion, mushrooms, carrot, celery and curry powder for about 4-5 minutes or until onion is softened. Add broth, split peas and bay leaf; bring to boil. Cover and reduce heat to medium low and cook covered about 50-60 minutes or until peas are tender, stirring occasionally. Remove bay leaf. Season with pepper to taste.

PEAS WITH MUSHROOMS

Steps:

• In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.

MUSHROOM PEA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add mushrooms; saute until tender. Stir in peas, soup and milk. Transfer to a greased 11x7-in. baking dish. Sprinkle with onions. Bake, uncovered, until heated through, 25-30 minutes.