Name: Split Pea Soup with Portobellos Recipe
Prep time: 10 min
Cook time: 55 min
Yield: 4
Ingredients: 4 tbsp olive oil; 2 carrots; 2 onions; 2 ribs celery; 3 cloves garlic; 1 cup Green Split Peas; 3 tbsp Fresh Parsley; 9 cup water; ½ tsp thyme; 1 bay leaf; 2 tsp salt; 1 lb Portobello mushrooms; 6 tbsp parmesan; ¼ tsp fresh ground black pepper

Split Pea Soup with Portobellos Recipe

How To Make Split Pea Soup with Portobellos

Enjoy a savory bowl of this split pea soup that’s packed with meaty portobellos and tender veggies, all simmered in a herbed soup, for a tastier meal!

Preparation: 10 minutes

Cooking: 55 minutes

Total: 1 hour 5 minutes

Serves:

Ingredients

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

Instructions

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.
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.
In a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Add the mushrooms and the remaining ¼ teaspoon of salt. Cook for 5 to 10 minutes until the mushrooms brown.
Add the mushrooms to the soup and bring back to a simmer. Stir in the Parmesan and pepper.
Serve warm, and enjoy!