Mushroom soup with peas

1. 

oyster mushroom 1.1 lb (500 g) • potatoes 8.75 oz (250 g)

Wash the mushroom and chop finely. Clean and wash the potatoes. Cut into smaller cubes.

2. 

sunflower oil 2 tbsp (30 ml) • onion 3.5 oz (100 g)

Peel onion, chop it finely and fry in oil.

3. 

chilli pepper 0.25 tsp • ground black pepper 0.5 tsp • spice turmeric 0.5 tsp • ground red paprika 1 tsp

Sprinkle the spices on the onion, mix quickly...

4. 

water 6.75 tbsp (100 ml)

...and add mushrooms. Add water and simmer for 5 minutes. Add potatoes...

5. 

salt 2 tsp • water 1.25 quart (1200 ml) • peas 8.75 oz (250 g)

...and pour boiling water. Add salt and cook for 15 minutes. Add fresh or frozen peas and cook for 10 minutes.

6. 

potatoes 3.5 oz (100 g)

Clean the potato, wash and grate finely.

7. 

Thicken the soup with potatoe.