Peas Mushroom Soup Recipes

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.

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

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.

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.

Steps:

• Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
• Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.

Steps:

• Melt butter in a saucepan over medium heat. Saute peas, onion, and garlic in hot butter until onion is translucent, 5 to 7 minutes.
• Pour mushroom soup over the peas mixture; add enough milk to the mixture to thicken the soup to the point of there being no lumps. Flake tuna and add to the skillet; season with salt and pepper. Cook until the mixture is warm and bubbly, about 10 minutes.

Steps:

• Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
• Bake at 400 degrees F for 30 minutes or until hot. Stir.
• Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.