Puree Of Pea Soup With Mushrooms
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1 carrot, minced
  • 1 small bay leaf
  • ⅛ teaspoon sage
  • 1 cup quick-cooking dried split peas
  • 1½ quarts chicken stock
  • 1 ham bone
  • ½ teaspoon sugar
  • 2 tablespoons butter
  • ¼ lb fresh sliced mushrooms
  • 2 ounces sliced cooked ham
  • 2 dashes tabasco sauce
  • salt/pepper to taste
  1. Put the onion, garlic, carrot, bay leaf, and sage in a soup pot.
  2. Place over a moderate flame and saute until the onion turns yellow (not brown).
  3. Add the peas, soup stock, and ham bone.
  4. Bring soup to a boil.
  5. Reduce flame and simmer slowly until the peas are very soft, about 1½ - 2 hours.
  6. While the soup is simmering, put the mushrooms and butter in a saucepan and cook until the mushrooms are tender, then set them aside.
  7. When the peas are tender, remove the ham bone from the soup.
  8. Force the soup through a strainer or food mill.
  9. Cut the ham into small pieces.
  10. Combine the strained soup, mushrooms, and ham, then simmer for five more minutes.
  11. Add sugar and tabasco, and salt and pepper to taste.
If no stock is available, use 1½ quarts of boiling water and 6 bouillon cubes
Recipe by The Spohrs Are Multiplying at http://thespohrsaremultiplying.com/recipes/puree-of-pea-soup-with-mushrooms/