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    Sunshine Mushroom Soup


    Source of Recipe


    Aunt Saunny

    5/8 lb yellow split peas (dried)
    5 cups water
    1 7/8 chicken bouillon cubes
    1 1/4 tomatoes, peeled and chunked
    5/8 cup sliced carrots
    5/8 cup sliced celery
    5/8 cup chopped onions
    5/8 garlic clove, minced
    5/8 cup canned mushrooms, drained and sliced/or 1 cup fresh
    mushrooms, sliced
    1 7/8 Tbs margarine
    5/8 small bay leaf
    5/32 tsp thyme
    5/8 pinch cayenne
    salt, to taste
    pepper, to taste



    1 Rinse peas, then combine with water in large soup pot and bring to
    boil. Stir in bouillon, tomatoes, and carrots. Return to boil, then
    reduce heat to simmer.
    2 Place margarine in skillet over medium heat. Sauté celery, onion,
    garlic, and mushrooms until onion is golden. Add to soup.
    3 Add remaining seasoning. Simmer covered for 45 minutes or until
    peas are tender.


    Servings: 5


 

 

 

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