Saturday, December 08, 2007

Peas-Mushrooms Soup

Ingredients:

0.75 lb split peas
3 oz (50 g) dried porcini
3 tbsp margarine
1 shallot onion
1 large carrot
1 g water
Parsley, salt, and pepper on taste

Method:

Soak peas for 10-12 hours in warm water, and then place into a large saucepan.
Soak dried mushrooms for 3 hours in warm water, then cut them in small pieces, soak 20 minutes in same water, and pour all together into the saucepan.
Grate onions and carrots, cut parsley thinly, and fry onions, carrots, and parsley until color changing. Then, place them into the saucepan.
Pour boiling water into the saucepan, add salt and pepper on taste (optional), and boil with small heating until readiness (for about 1 hour).

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