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Soups Split-Pea Soup with Portobellos
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| 4 T | olive oil 2 carrots, chpd 2 onions, chpd 2 ribs celery, chpd |
| 3 cloves | garlic, minced 3 cups split green peas 3 T chpd fresh parsley |
| 9 cups | water tsp dried thyme Bay leaf 2tsp salt |
| 1 lb | portobello mushrooms, stems removed, caps cut into 1 inch diced |
| 6 T | grated Parmesan cheese 1/4 tsp ground pepper |
In large pot, heat 2 T of the oil over moderate heat. Add carrots and onions. Add peas, parsley, water, thyme, and bay leaf. Bring to boil. Reduce heat and cook at low boil, covered until peas are almost tender, about 35 minutes.
Add 1 tsp salt and simmer 5 minutes longer. Remove bay leaf.
Meanwhile in fry pan, heat 2 T oil over medium heat. Add mushrooms and remaining salt. Cook until mushrooms are brown, 5-10 minutes. Add the mushrooms to soup and bring back to simmer. Stir in Parmesan and pepper.
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