Oyster mushrooms and green peas soup
- 3 to 4 l water
- 1 kg chicken meat (breast, leg)
- 1 medium onion
- 2 small celery (roots and stalks)
- 3 carrots
- a cup of green peas
- 300 g oyster mushroom
- salt and pepper
Simmer the chicken pieces in the water for one hour and season to taste. After an hour, add the whole onion, the carrots cut into halves, and the celeriac root and stalks. A halved green pepper and tomato can also be added, if desired. Simmer for another hour. Add a little more salt if necessary and top up with water from time to time. The strained stock can be frozen in small quantities and used when required to make any of the following varieties of mushroom soup.
Strain the stock and add the green peas and the sliced oyster mushrooms. Cook for 8 to 10 minutes, then return the cooked and diced carrots and chicken to the pan.