RECIPE

Split-Pea Soup with Portobellos

  • Contributed by Quick From Scratch Italian
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

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 to the pot while the split peas cook, if you like.

Plus: More Soup Recipes and Tips

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 4 tablespoons olive oil
    2. 2 carrots, chopped
    3. 2 onions, chopped
    4. 2 ribs celery, chopped
    5. 3 cloves garlic, minced
    6. 1 2/3 cups green split peas
    7. 3 tablespoons chopped fresh parsley
    8. 9 cups water
    9. 1/2 teaspoon dried thyme
    10. 1 bay leaf
    11. 2 teaspoons salt
    12. 1 pound portobello mushrooms, stems removed, caps cut into 1/2-inch dice
    13. 6 tablespoons grated Parmesan
    14. 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.