Easy Peasey And Portabella Mushroom Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 7 |
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Perfect the first day you make it & better the second day. Ingredients:
1 package dried, split peas (i soak mine for 1 hr. then drain before i dump into cooking pot) |
2 large onions (large dice) |
6-8 cloves garlic (remove skin & slice each into 2 or 3 slices) |
2 portabella mushrooms (slice & then cut to bite size) |
1/4-1/2 cup sherry (optional) |
2 tablespoons dried sage |
3 tablespoons thyme |
1 tablespoons sea salt (or to your taste once it's finished cooking) |
3 large carrots (washed & cut to 1/2-1 slices - thick) |
2 medium zucchini (washed & cut 1 thick) |
32 ounces chicken stock (i use low sodium, but any will do. if you want, use veggie stock) |
4-5 tablespoons olive oil |
Directions:
1. Place a Large pan that will distribute heat evenly on the stove. Pour in Olive Oil & heat.
2. Put in Chopped Onions & cook until they sweeten & brown. On Medium-High heat this will take about 3-5 minutes.
3. Add Garlic & pan roast it, stirring often as garlic can burn quickly.
4. Add large diced Portabella Mushrooms & Sherry & stir.
5. Add Sage, Thyme & Salt & stir. Allow the Mushrooms to absorb flavors in pan for 2-3 minutes.
6. Add Carrots & cook while stirring for 1-2 minutes.
7. Add Zucchini & continue to stir.
8. Add the soaked & then drained peas & stir for 1-2 minutes. This allows the peas to gain the flavors of the veggies roasting in the pot. Yum.
9. Pour in the Chicken Stock & lift the veggies up from the bottom of the pan. Turn the heat to Medium & cover pot. Let it cook for 30-40 min & then start checking on it every 10 mins.
10. At 40 mins. stir every 10 mins so it doesn't burn.
11. I turned the heat to Medium -Low for the last 20 minutes.
12. When it's nice & thick, turn off, taste, fix flavor to your liking & serve.
13. Enjoy with people you care for.
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