Ingredients
4tbspolive oil
2carrots
2onions
2celery ribs
3clovesgarlic
1cupgreen split peas
3tbspfresh parsley,chopped
9cupswater
½tspdried thyme
1bay leaf
2tspsalt
1lbportobello mushrooms
6tbspParmesan,grated
¼tspfresh ground black pepper
Preparation
In a large pot, heat 2 tablespoons of the oil over moderate heat. Add the carrots, onions, celery, and garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables start to soften.
Add the split peas, parsley, water, thyme, and bay leaf. Bring to a boil. Reduce the heat and cook at a low boil, covered, for about 35 minutes until the peas are almost tender. Add 1¾ teaspoons of the salt and simmer 5 minutes longer. Remove the bay leaf.
Meanwhile, in a large nonstick frying pan, heat the remaining oil over moderately high heat. Add the mushrooms and the remaining salt. Cook for 5 to 10 minutes until the mushrooms brown.
Add the mushrooms to the soup and bring back to a simmer. Stir in the Parmesan and pepper.
Serve and enjoy.
