Split-Pea Soup with Portobellos Recipe

Split-Pea Soup with Portobellos Recipe

  • 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.