Mushroom and Green Pea Soup

Prepare all necessary ingredients for the mushroom and green pea soup. Peas can be either fresh or frozen.

Thoroughly wash the mushrooms. Slice large mushrooms, and thinly slice smaller ones into pieces about 5 mm thick.

Peel, wash, and cut the potatoes into cubes approximately 2 cm per side.

Peel, wash, and slice the carrots into rounds 2-3 mm thick.

Bring 1 liter of water to a boil, then add the mushrooms, potatoes, and carrots.

Cook the soup with mushrooms, potatoes, and carrots for 10 minutes over medium heat.

Add the green peas and bay leaf. Season with salt.

Continue to cook the soup for another 10 minutes, until the peas are tender.

Wash and finely chop the parsley and dill.

Ladle the mushroom and green pea soup into bowls.

Garnish the mushroom soup with sour cream (1 tablespoon per serving), sprinkle with chopped parsley and dill. Serve immediately.