Sugar Pea Soup
|Dried mushrooms||80 Milliliter|
|Chicken broth||1 Liter|
|Sugar peas||250 Gram|
|Dry vermouth||60 Milliliter|
Soak the dried mushrooms in the chicken broth or consomme for 1 hour, then, with scissors, cut them into strips and return them to the bouillon.
Remove the sugar peas' two ends, then cut them in two lengthwise.
Add to the bouillon with the remaining ingredients.
Microwave 20 minutes at HIGH.