Today’s recipe feature contains another healthy dose of delicious vegetables – Split-Pea Soup with Portobellos. Meaty Portobello mushrooms make this soup hearty but not heavy and it’s seasoned wonderfully with dried thyme, bay leaf, and parsley. Simple and fresh, this dish goes from prep to table in about one hour. Healthy and joyous eating!
Split-Pea Soup with Portobello Mushrooms (Recipe courtesy Quick from Scratch Italian)
- 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
- ½ 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
- ¼ teaspoon fresh-ground black pepper
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.
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.
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. Yield = 4 servings.