Split Pea & Portobello Mushroom Soup (Food & Wine)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 tablespoons olive oil 2 carrots, chopped 2 onions, chopped 2 ribs celery, chopped 3 cloves garlic, minced 1 2/3 cups green split peas 3 tablespoons chopped fresh parsley 9 cups water 1/2 teaspoon dried thyme 1 bay leaf 2 teaspoons salt 1 pound portobello mushrooms, stems removed, caps cut into 1/2-inch dice 6 tablespoons grated Parmesan 1/4 teaspoon fresh-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, until the vegetables start to soften, about 5 minutes.
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, until the peas are almost tender, about 35 minutes. Add 1 3/4 teaspoons of the salt and simmer 5 minutes longer. Remove the bay leaf.
3. Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Add the mushrooms and the remaining 1/4 teaspoon salt. Cook until the mushrooms brown, 5 to 10 minutes. Add the mushrooms to the soup and bring back to a simmer. Stir in the Parmesan and pepper.
Number of Servings: 8
Recipe submitted by SparkPeople user SMLJRL.
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, until the peas are almost tender, about 35 minutes. Add 1 3/4 teaspoons of the salt and simmer 5 minutes longer. Remove the bay leaf.
3. Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Add the mushrooms and the remaining 1/4 teaspoon salt. Cook until the mushrooms brown, 5 to 10 minutes. Add the mushrooms to the soup and bring back to a simmer. Stir in the Parmesan and pepper.
Number of Servings: 8
Recipe submitted by SparkPeople user SMLJRL.
Nutritional Info Amount Per Serving
- Calories: 151.8
- Total Fat: 5.0 g
- Cholesterol: 3.0 mg
- Sodium: 689.1 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 6.9 g
- Protein: 8.4 g