Sunshine Mushroom Soup - Apr. 2, 2004

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