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This is the vegetarian split pea soup for those of us who remember with longing those bowls of thick, ham bone-flavored soup that our grandmothers used to make. Here, mushrooms add texture and the miso gives a rich flavor, yet the soup’s virtually fat-free!
We’ve made this soup with several types of dried mushrooms. Chanterelles have a particularly nice flavor, texture, and color with split peas. Dried portabellas also have a good flavor and are usually reasonably priced. We’ve even made split pea soup with shiitake. A mix is nice, too. Split pea soup tastes great left over, but reheat it gently—miso should never be heated to boiling.
YIELDS 13 CUPS
*You can find ½-ounce bags of dried mushrooms in the produce sections of many supermarkets. To soften, place the dried mushrooms in a heatproof bowl, cover with the boiling water, and set aside for about 20 minutes.
If you plan to serve the soup later, set it aside to cool a bit and then refrigerate it. Reheat gently before serving, stirring often to prevent scorching.
PER 13-OUNCE SERVING: 273 CALORIES.16.5 G PROTEIN, 1.4 G FAT, 51.1 G CARBO HYDRATES, 0.2 G SATURATED FATTY ACIDS. OMG CHOLESTEROL, 642 MG SODIUM, 17.3 G TOTAL DIETARY FIBER
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