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 until it'sdone. If you have leftovers it freezes and reheats well too for totable lunches. Makes 6 servings.
Prep time: 10 mins.
Cooking time: About 1 hour
Ingredients
- 1 tbsp (15 mL) vegetable oil
- 1 medium onion, chopped
- 1 lb (500 g) sliced fresh mushrooms
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 1 ½ tsp ( 7 mL) curry powder
- 5 cups (1.25 L) vegetable or chicken broth
- 1 cup (250 mL) split peas
- 1 large bay leaf
- Freshly ground pepper to taste
Directions
1. 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.
2. 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.
Variation: Substitute water for broth and add 1 tsp (5 mL) salt.
Nutritional Information:
Per Serving
Calories: 180
Protein: 9.8 g
Fat: 3.0 g
Carbohydrates: 29.9 g
Dietary Fibre: 5.0 g
For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.
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