This is based on Andersen's Split pea soup, with a few variations:
1 quart water
1 quart beef stock (I use Better than Bouillon's No Beef stock)
2 cups green split peas, rinsed
1 large carrot, chopped
1 small onion, chopped
1/4 tsp ground thyme
pinch cayenne
1 bay leaf
5-10 mushrooms (I use a dried mix of mushrooms that Costco carries - just rinse them well, then stick them in the soup to soften)
Stick everything in a pot, bring to boil. Boil for 20 minutes, then set to simmer for 1-2 hours (this will depend on the age of the peas and the consistency preferred)
Add salt and pepper to taste.
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