Recipe

Easy Peasey And Portabella Mushroom Soup Recipe

Add Step-by-Step Photos	Jolielives / All my dishes 1 month ago Perfect the first day you make it & better the second day. Prep:20m Cook:60m Servings:7	Jolielives
	simple symphony of flavors

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Ingredients

1 Package dried, split Peas (I soak mine for 1 hr. then drain before I dump into cooking pot)

2 Large Onions (Large Dice)

6-8 Cloves Garlic (Remove skin & slice each into 2 or 3 slices)

2 Portabella Mushrooms (Slice & then cut to bite size)

1/4-1/2 Cup Sherry (Optional)

2 Tablespoons dried Sage

3 Tablespoons Thyme

1 Tablespoons Sea Salt (Or to your taste once it's finished cooking)

3 Large Carrots (Washed & cut to 1/2-1" slices - thick)

2 Medium Zucchini (Washed & cut 1" thick)

32 Ounces Chicken Stock (I use Low Sodium, but any will do. If you want, use Veggie Stock)

4-5 Tablespoons Olive Oil

Directions

Place a Large pan that will distribute heat evenly on the stove. Pour in Olive Oil & heat.

Put in Chopped Onions & cook until they sweeten & brown. On Medium-High heat this will take about 3-5 minutes.

Add Garlic & pan roast it, stirring often as garlic can burn quickly.

Add large diced Portabella Mushrooms & Sherry & stir.

Add Sage, Thyme & Salt & stir. Allow the Mushrooms to absorb flavors in pan for 2-3 minutes.

Add Carrots & cook while stirring for 1-2 minutes.

Add Zucchini & continue to stir.

Add the soaked & then drained peas & stir for 1-2 minutes. This allows the peas to gain the flavors of the veggies roasting in the pot. Yum.

Pour in the Chicken Stock & lift the veggies up from the bottom of the pan. Turn the heat to Medium & cover pot. Let it cook for 30-40 min & then start checking on it every 10 mins.

At 40 mins. stir every 10 mins so it doesn't burn.

I turned the heat to Medium -Low for the last 20 minutes.

When it's nice & thick, turn off, taste, fix flavor to your liking & serve.

Enjoy with people you care for.

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