Mushroom and Pea Soup Recipe

Serves- 4 people
Prep time- 1 hour

Mushroom and Pea Soup Recipe

Go vegan with this delicious mushroom soup

Vegetarian soups are incomplete without mushroom if you want to have taste and health altogether. The mushroom soups are a favorite among many people and those who are vegetarian can as well substitute many chicken soup recipes with mushroom. Here are the ingredients and directions for this simple soup that can be the perfect supper for you.


  • Chicken stock- 6 cups and clear
  • Boneless chicken- boiled and cubed- 1 large cup
  • Green peas- 1 cup
  • Mushrooms- dices and thawed- 5-6 button mushroom
  • Spring onion greens-2-3 sprigs
  • Carrot- 1 diced
  • Egg white- 1
  • MSG- 1 pinch
  • Soy sauce- 1-2 tea spoon
  • Salt and pepper to taste


  • Clean and chop the mushrooms into quarters. Then cut the spring onion greens into ¾” slices. After that peel and dice the carrots.  Also thaw the peas.
  • Boil peas, mushrooms, chicken and carrots in the broth till they are tender enough. While it is boiling add the spring onion greens, and the egg white while stirring it rapidly. You can also drop the egg white through a sieve here.
  • Add and stir in ajinamoto, soya sauce and the salt and pepper as per your taste. Put down the lid on the pot and let it simmer for another 10 minutes in low heat.

Serve the soup garnished with oregano and parsley. But then, if you are someone who loves a little food decoration then you can also take out a few pepper and mushrooms and decorate it around the plate in order to make the soup more attractive for the guest.

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