Creamy Split Pea Soup with Portobellos Recipe

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Jane Published: June 17, 2021
Creamy Split Pea Soup with Portobellos Recipe

How To Make Creamy Split Pea Soup with Portobellos

Filling, healthy, and flavorful, warm up your tummy with this rich and creamy split pea soup that’s made of portobello mushrooms, herbs, and celery.

Preparation: 5 minutes
Cooking: 55 minutes
Total: 1 hour



  • 4tbspolive oil
  • 2carrots
  • 2onions
  • 2celery ribs
  • 3clovesgarlic
  • 1cupgreen split peas
  • 3tbspfresh parsley,chopped
  • 9cupswater
  • ½tspdried thyme
  • 1bay leaf
  • 2tspsalt
  • 1lbportobello mushrooms
  • 6tbspParmesan,grated
  • ¼tspfresh ground black pepper


  1. In a large pot, heat 2 tablespoons of the oil over moderate heat. Add the carrots, onions, celery, and garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables start to soften.

  2. Add the split peas, parsley, water, thyme, and bay leaf. Bring to a boil. Reduce the heat and cook at a low boil, covered, for about 35 minutes until the peas are almost tender. Add 1¾ teaspoons of the salt and simmer 5 minutes longer. Remove the bay leaf.

  3. Meanwhile, in a large nonstick frying pan, heat the remaining oil over moderately high heat. Add the mushrooms and the remaining salt. Cook for 5 to 10 minutes until the mushrooms brown.

  4. Add the mushrooms to the soup and bring back to a simmer. Stir in the Parmesan and pepper.

  5. Serve and enjoy.


  • Calories: 418.65kcal
  • Fat: 18.30g
  • Saturated Fat: 4.36g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 11.07g
  • Polyunsaturated Fat: 1.95g
  • Carbohydrates: 46.82g
  • Fiber: 16.54g
  • Sugar: 11.30g
  • Protein: 20.49g
  • Cholesterol: 9.48mg
  • Sodium: 1435.43mg
  • Calcium: 248.40mg
  • Potassium: 1101.18mg
  • Iron: 3.64mg
  • Vitamin A: 304.13µg
  • Vitamin C: 12.56mg
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