Pea soup with chicken and mushrooms

Pea soup with chicken and mushrooms

Ingredients

• Chicken fillet - 300 gr
• Mushrooms - 150 gr
• Peas - 0.5 cups (pre-soaked in water overnight)
• Potatoes - 2 pieces
• Carrots - 1 piece
• Onions - 1 pc.
• Mustard - 1 teaspoon
• Vegetable oil - for frying
• Salt and spices to taste
• Greens - for serving

Directions

1. Put well-processed chicken in a saucepan along with peas, fill with water and bring to a boil. When the water boils, boil for two minutes and drain the water. Fill again with water and set over medium heat. Cook until the chicken is fully cooked, about 25 minutes.
2. We work out the mushrooms.
3. Remove the film under the hat, rinse, fill with water and set to cook. After boiling, cook for another three minutes and drain the water.
4. Cut the peeled potatoes into cubes and put them in the broth.
5. Rub the carrots on a fine grater. Finely chop the onions. Cut the slightly cooled champignons into small plates. Fry all prepared ingredients in a frying pan in vegetable oil over medium heat along with mustard.
6. Add the finished frying to the broth when the potatoes are ready.
7. Grind the fresh herbs and put them in the soup a couple of minutes before the end of cooking. Salt to taste and add spices. Turn off the fire and let the soup brew for a few minutes.
8. Pour ready-made pea soup with mushrooms and chicken into plates. Serve with red hot pepper or sour cream.