Split Pea & Portobello Mushroom Soup (Food & Wine)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Split Pea & Portobello Mushroom Soup (Food & Wine) calories by ingredient
Introduction
Meaty portobellos are especially good for adding substance and flavor to this soup, but shiitakes or other mushrooms will work well, too. You can also add a ham hock (not included in nutrition calculations) to the pot while the split peas cook, if you like. Meaty portobellos are especially good for adding substance and flavor to this soup, but shiitakes or other mushrooms will work well, too. You can also add a ham hock (not included in nutrition calculations) to the pot while the split peas cook, if you like.Number of Servings: 8
Ingredients
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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
Directions
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.
Member Ratings For This Recipe
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