Split Pea Soup With Mushroom Recipe
1 lb. Shiloh Farms Organic Green Split Peas
8 cups water
1 bay leaf
1 tablespoon olive oil
1 celery, chopped
2 carrots, chopped
8 ounces Cremini mushroom, chopped
1 large onion, chopped
1 clove garlic, chopped
2 ham hocks
Salt and pepper to taste
Put ham hock in pot with eight cups of water and one bay leaf.
Bring to a boil; reduce heat; cover and simmer for about 1 to 1 1/2 hours. Take ham hock out and cool. Cut meat off bone and return to soup.
Rinse peas thoroughly and add to soup.
Sauté celery, carrots, mushroom and onions, garlic in olive oil for about 10-12 minutes and add to soup. Simmer, cover and cook for about 1 to 1 1/2 hours while stirring occasionally.
Discard bay leaf and adjust seasonings to taste.
Puree soup using an immersion blender if you desire a smoother soup.
If soup is too thick, add more water or chicken broth to your desired consistency.
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