Post by marlaoh on Oct 15, 2004 9:06:02 GMT -6
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
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