SAVORY CREAMED SPLIT PEA AND MUSHROOM SOUP

Add 1 Tbs olive oil to large pot. Slice 1/2 cup onion thinly. Add to pot & stir over medium heat. Cut 6 oz each of ham and chicken into 1/2 inch pieces. Add to sautéing onions. Stir mixture. When onions begin to brown, add 6 to 8 cups of water.

Add 225 g of dried green split peas (1 cup). Stir. Return to boil. Then reduce heat to simmer. Add 1 Tbs parsley, 1 Tbs basil, 1 Tbs garlic to the pot. Add 1/4 tsp cayenne red pepper to pot & stir to mix all. If pot isn't simmering, turn up heat.

Cook for 15 minutes. Check on water level. If you added 6 cups, you may need to add water. If you added 8, it will be ok. Add 3 cups fresh mushrooms & 1 cup sliced carrots. Stir and cook until the dried peas are tender.

Divide the contents into 4 bowls. Add 1 oz mozzarella cheese to each bowl. Stir.

Don't add salt: ham is salty enough. Cheese will add additional salt. Over cooking will discolor the ingredients.