Mushroom and Split Pea Soup

"This hearty vegetarian soup takes longer to cook but only a few minutes to prepare and then you can practically forget about it 'til done. If you have leftovers it freezes and reheats well too for totable lunches."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
1hr 10mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • In large saucepan heat oil over medium heat, sauté onion, mushrooms, carrot, celery and curry powder for about 4-5 minutes or until onion is softened. Add broth, split peas and bay leaf; bring to boil. Cover and reduce heat to medium low and cook covered about 50-60 minutes or until peas are tender, stirring occasionally. Remove bay leaf. Season with pepper to taste.

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Reviews

  1. This soup is delicious and loaded with mushrooms! I loved the flavor and texture. I used a madras curry powder. I think a hot curry powder would go great in this as well. This is even better reheated the next day... if you have any leftover! Thanx for sharing!
     
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