Split Pea Soup With Sherry

READY IN: 2hrs 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop onion, celery, carrots, mushrooms and garlic and set aside.
  • Rinse split peas. In a large soup pot (at least 7 quarts), combine peas, broth, bay leaf, thyme and cumin. Bring to boiling, stirring frequently and watching carefully so it doesn't boil over. Reduce heat, cover and simmer for 1 hour, stirring occasionally.
  • When peas have cooked for 1 hour, stir in chopped vegetables.
  • Return soup to boiling, then reduce heat, cover and simmer for 30 minutes more or until vegetables are tender.
  • Discard bay leaf.
  • Stir in Sherry.
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