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Source: Food and Wine Quick from Scratch

Split Pea Soup with Portobellos
Meaty portobellos are especially good but shiitakes or other mushrooms will work well, too. You can also add a ham hock to the pot while the split peas cook, if you like.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
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4 tablespoons olive oil
2 carrots, chopped
2 onions, chopped
2 ribs celery, chopped
3 garlic cloves, minced
1-2/3 cups split peas
3 tablespoons fresh parsley, chopped
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 cheese
1/4 teaspoon fresh ground black pepper




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.

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.

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.


Wine Recommendation: You’ll need a white wine with body and lots of character to stand up to a hearty pea soup like this one. Greco di Tufo, with its full texture and big, nutty taste, is made for the job.


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