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| Serves | 13 Cups |
| Prep time | 25 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 25 minutes |
| Meal type | Carrots, Celery, Mushrooms, Onions, Potato, Split Peas |
| Season | Fall, Spring, Summer, Winter |
Ingredients
- 1/2 ounce dried mushrooms, softened in 1 cup boiling water*
- 2 cups dried split peas (about 1 pound)
- 8 cups water
- 3 bay leaves
- 1 teaspoon dried marjoram
- 2 cups chopped onions
- 1 1/2 cups peeled and diced carrots
- 1 1/2 cups chopped celery (include some leafy tops)
- 2 cups diced potatoes
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
Note
*You can find 1/2-ounce bags of dried mushrooms in the produce sections of many supermarkets.
To soften, place the dried mushrooms in a heatproof bowl, cover with the boiling water, and set aside for about 20 minutes.
Directions
| 1 | In a large covered soup pot on high heat, combine the split peas, water, bay leaves, marjoram, onions, carrots, celery, and potatoes. |
| 2 | When the soup begins to boil, stir well, reduce the heat to a simmer, cover, and continue to cook. |
| 3 | Meanwhile, remove the mushrooms from the soaking liquid and discard any hard stems. |
| 4 | Slice or chop the softened mushrooms and add them to the soup. |
| 5 | Strain the soaking liquid to remove any sediment or dirt and add the clear liquid to the soup pot. |
| 6 | After the soup has simmered for about 30 minutes, stir it well. |
| 7 | Maintain on low heat with occasional stirring or place the pot on a heat diffuser to prevent sticking and cook for another 20 minutes, until the split peas are very soft and the soup becomes “creamy” when stirred. |
| 8 | Discard the bay leaves. |
| 9 | Stir in 1/4 cup of the miso, the salt, and pepper. |
| 10 | Add more miso to taste and serve. |