MUSHROOM AND SPLIT PEA SOUP
This hearty vegetarian soup takes longer to cook but only a few minutes to prepare and then you can practically forget about it 'til done. If you have leftovers it freezes and reheats well too for totable lunches.
Provided by Mary Jenny
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
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.
PEA SOUP WITH MUSHROOM CREAM SAUCE
Fresh garden peas combine with a hint of basil for a delightfully light spring soup. A unique mushroom drizzle adds extra depth to this beautiful creation. Sally Sibthorpe - Shelby Township, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Set aside 3 tablespoons mushrooms for garnish. In a large skillet, saute remaining mushrooms in butter until tender., Add onion to skillet; saute until tender. Add garlic; cook 1 minute longer. Stir in the cream, sherry, thyme and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool slightly. Transfer to a blender; process until smooth. Set aside., In a Dutch oven, combine 4-1/2 cups peas, chicken broth and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until peas are tender. Stir in lemon juice and basil; heat through. Transfer to a blender; process in batches until blended., Ladle soup into serving bowls; top with mushroom cream sauce. Garnish with reserved mushrooms and remaining peas.
Nutrition Facts : Calories 169 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 612mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges
PEAS WITH MUSHROOMS
Very easy. Great with steak or fish.
Provided by MOLSON7
Categories Side Dish Vegetables Green Peas
Time 20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 14.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 546.1 mg, Sugar 6.2 g
MUSHROOM PEA CASSEROLE
This is one of my go-to side dishes that my whole family loves. It's great with chicken, ham, beef and pork; in fact, I haven't found anything it isn't delicious with. -Lisa Lyons, Westerville, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 163 calories, Fat 7g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 330mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 5g fiber), Protein 6g protein.
MUSHROOM AND PEA SOUP
Make and share this Mushroom and Pea Soup recipe from Food.com.
Provided by Charishma_Ramchanda
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
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
Fresh garden peas mixed with flavourful coriander leaves (cilantro) and chopped mushrooms tossed in butter gives the soup an unique flavor.
Provided by Bhuvis HOME Recipe
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 59.7, Fat 1.3, SaturatedFat 0.4, Cholesterol 1.3, Sodium 8.8, Carbohydrate 10, Fiber 2.6, Sugar 3.9, Protein 2.8
COMPANY PEAS
A delicious and easy side dish made with frozen peas, mushrooms, beans sprouts in a creamy sauce.
Provided by Stacie
Categories Side Dishes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F. Grease a 2 quart casserole dish.
- Melt butter in a large skillet over medium high heat. Add mushrooms and bean sprouts and cook for about 10 minutes, until mushrooms are browned.
- Combine cooked peas with Cream of Mushroom soup. Stir in mushrooms and bean sprouts. Season with salt and pepper. Spread mixture in casserole dish.
- Bake for 20 minutes, uncovered.
- Top with toasted slivered almonds.
Nutrition Facts : Calories 230 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 11 grams fat, Fiber 8 grams fiber, Protein 10 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 521 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
PEAS WITH MUSHROOMS
Make and share this Peas With Mushrooms recipe from Food.com.
Provided by LonghornMama
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes.
- Add marjoram, salt, pepper and nutmeg; mix well.
- Add peas and heat through.
MUSHROOM RISOTTO WITH PEAS
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You'll get a vibrant dash of green from the parsley added at the end of cooking.
Provided by Martha Rose Shulman
Categories dinner
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
- Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
- Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
- Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
- Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
- Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 961 milligrams, Sugar 2 grams
CREAMED PEAS WITH MUSHROOMS AND ONIONS.
Yummy side dish. I love peas! Use low fat milk for a lighter sauce or half and half for a richer sauce. I usually use what I have on hand. Sometimes I add a small handful of swiss cheese and a small handful of grated parmesean cheese to make it even yummier! I also find canned mushrooms work well in this if you are not against all things canned :) This is from southern cooking.
Provided by SarahBeth
Categories < 30 Mins
Time 30m
Yield 1 side dish, 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter over medium-low heat.
- Add the mushrooms and onions and saute, stirring, until mushrooms are golden and onions are tender.
- Stir in flour until well blended.
- Add the chicken broth and milk.
- Cook, stirring, until thickened. Add the hot cooked and drained peas and seasonings.
SWEET PEAS AND MUSHROOMS
For a different spin on a pea side dish, I added fresh mushrooms. They add so much flavor and it is so simple to whip up.-Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cook peas according to package directions. Meanwhile, in a skillet, saute mushrooms and onion in butter until onion is crisp-tender. , Drain peas and add to skillet along with the sugar, salt and pepper. Cover and cook until heated through.
Nutrition Facts :
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