Sunshine Mushroom Soup - 10/15/04

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Sunshine Mushroom Soup

5/8 lb yellow split peas (dried)
5 cups water
1 7/8 chicken bouillon cubes
1 1/4 tomatoes, peeled and chunked
5/8 cup sliced carrots
5/8 cup sliced celery
5/8 cup chopped onions
5/8 garlic clove, minced
5/8 cup canned mushrooms, drained and sliced/or 1 cup fresh mushrooms, sliced
1 7/8 Tbs margarine
5/8 small bay leaf
5/32 tsp thyme
5/8 pinch cayenne
salt, to taste
pepper, to taste

1. Rinse peas, then combine with water in large soup pot and bring to boil. Stir in bouillon, tomatoes, and carrots. Return to boil, then reduce heat to simmer.

2. Place margarine in skillet over medium heat. Sauté celery, onion, garlic, and mushrooms until onion is golden. Add to soup.

3. Add remaining seasoning. Simmer covered for 45 minutes or until peas are tender.

Servings: 5

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 421.00
Calories From Fat 74.04
% Daily Value
Total Fat 8.45g 12%
Saturated Fat 1.44g 7%
Cholesterol 0.16mg 0%
Sodium 542.84mg 22%
Potassium 1265.29mg 36%
Carbohydrates 65.77g 21%
Dietary Fiber 26.32g 105%
Protein 24.48g 48%

Source: USA Dry Pea and Lentil Council