Oyster and Green Pea Soup


  • 70 dag of oys­ter mushrooms
  • cel­ery
  • 2 onions
  • 3 car­rots
  • 1 pars­ley
  • 1 tin of green pea
  • 2 spoons of potato fluor
  • 2 litres of clear chicken soup
  • soya sauce
  • gin­ger, green pars­ley, pep­per, oil


Clean the mush­rooms, dry it and cut into stripes. Drain the green peas. Cut the car­rots, pars­ley and car­rots into studs and slice the onion. Using wok or deep fry­ing pan warm up the oil. Fry the onion and add the mush­rooms. Fry it together for a while. Take the con­tent of the pan into a big­ger pot and add the other veg­eta­bles, gin­ger, clear soup, soya oil and boil it for about 15 – 20 min­utes. Add some water with potato flour and boil it. Spice with pep­per and add minced green parsley.

As writ­ten in: “OGRODY” #3, march 2006