Vegetarian

Split Pea and Portobello Mushroom Soup (Food and Wine) is for Soup.

Split Pea and Portobello Mushroom Soup (Food and Wine) takes 20 minutes to prepare.

Split Pea and Portobello Mushroom Soup (Food and Wine) takes 50 minutes to cook.

Split Pea and Portobello Mushroom Soup (Food and Wine) makes 8 servings.

The ingredients for Split Pea and Portobello Mushroom Soup (Food and Wine) are:

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

Here is how you make Split Pea and Portobello Mushroom Soup (Food and Wine):

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: 8Recipe submitted by SparkPeople user SMLJRL.

The nutritional information for Split Pea and Portobello Mushroom Soup (Food and Wine) is:

• 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