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Mushroom and Split Pea Soup

Contributed by: News Canada

(NC) - This hearty vegetarian soup takes longer to cook but only a few minutes to prepare and then you can practically forget about it 'til done. If you have leftovers it freezes and reheats well too for totable lunches.

Mushroom and Split Pea Soup
Preparation Time: 10 minutes Cooking Time: About 1 hour


  • 1 tbsp vegetable oil 15 mL
  • 1 medium onion chopped 1
  • 1 lb sliced fresh Mushrooms 500 g
  • 1 large carrot, chopped 1
  • 1 stalk celery, chopped 1
  • 1 1/2 tsp curry powder 7 mL
  • 5 cups vegetable or chicken broth 1.25 L
  • 1 cup split peas 250 mL
  • 1 large bay leaf 1 Freshly ground pepper to taste


In large saucepan heat oil over medium heat, saute onion, mushrooms, carrot, celery and curry powder for about 4-5 minutes or until onion is softened. Add broth, split peas and bay leaf; bring to boil.

Cover and reduce heat to medium low and cook covered about 50-60 minutes or until peas are tender, stirring occasionally. Remove bay leaf. Season with pepper to taste.


Substitute water for broth and add 1 tsp (5 mL) salt.

For more delicious recipe ideas visit Mushrooms Canada at

Serving Size: Makes 6 Servings

Nutritional Information: Per Serving: Calories: 180; Protein: 9.8 g; Fat: 3.0 g; Carbohydrates: 29.9 g; Dietary Fibre: 5.0 g

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