Time 1h Yield 4 serving(s) Number Of Ingredients 10 Steps:
Clean mushrooms and chop into quarters. Cut the spring onion greens into three inch pieces. Peel and dice the carrot. Cut the boiled chicken into cubes. Boil peas, mushrooms and carrot in chicken broth till done. While it is boiling, add chicken cubes and spring onion greens. Beat egg white lightly and drop into the boiling soup through a sieve. Add soya sauce and lastly salt and pepper to taste. Serve hot with bread.
Time 40m Yield 6 servings. Number Of Ingredients 12 Steps:
Set aside 3 tablespoons mushrooms for garnish. In a large skillet, saute remaining mushrooms in butter until tender., Add onion to skillet; saute until tender. Add garlic; cook 1 minute longer. Stir in the cream, sherry, thyme and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool slightly. Transfer to a blender; process until smooth. Set aside., In a Dutch oven, combine 4-1/2 cups peas, chicken broth and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until peas are tender. Stir in lemon juice and basil; heat through. Transfer to a blender; process in batches until blended., Ladle soup into serving bowls; top with mushroom cream sauce. Garnish with reserved mushrooms and remaining peas.
Time 10h30m Yield 6 Number Of Ingredients 10 Steps:
In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour. Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally. Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Time 1h10m Yield 12 servings (3 quarts). Number Of Ingredients 11 Steps:
In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf., Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.
More about “mushroom and split pea soup recipes”
Yield serves 8 to 10 Number Of Ingredients 9 Steps:
To prepare the soup: Pour the peas into a stockpot and carefully check them for any foreign objects. (I know it sounds weird, but occasionally small stones will slip through during processing.) Peel the carrots and onion and dice them into about 1/2-inch pieces. Place the carrots, onion, bay leaves, and water into the stockpot and bring to a boil over medium-high heat. Decrease the heat to low and simmer, stirring occasionally, for 1 1/2 to 2 hours, or until the peas have broken down. Season to taste with salt and pepper. Preheat the oven to 350°F. Cut the bread into 1/2-inch cubes and place them on a baking sheet. Combine the butter and garlic powder in a small bowl and pour over the bread cubes. Toss the bread cubes until they are evenly coated and bake them for 10 minutes, or until they are golden brown. Ladle the soup into bowls and top with the croutons. It’s time to pull out that math you learned in third grade: 2 cups = 1 pint 2 pints = 1 quart 4 quarts = 1 gallon If you remember this, then you won’t panic when a recipe calls for 2 quarts of water and you only have a 1-cup measure. You will know: 2 quarts = 4 pints = 8 cups
