Guest Post: Split Pea and Porcini Mushroom Soup from Cindy’s Recipes and Writings

The guest posting continues as I am wandering around New Orleans. Today Cindy from Cindy’s Recipes and Writings is here to share a delicious vegetarian soup with you! I met Cindy through the Sunday Supper movement when she so graciously agreed to help me get acquainted with the group. I appreciated her then, and I appreciate her now as she takes the reigns while I’m out of town. Take it away, Cindy…

I’m so excited to be guest posting for Shaina at Take a Bite out of Boca !

Shaina enjoys food as much as I do! When she’s not taking us along to a fabulous restaurant in the South Florida area that she’s reviewing, you’ll find her in her kitchen whipping up something fantastic.

I cook for a living. I’m a chef, food writer and recipe developer. I never really tire of cooking but like my friend, Shaina, a meal out is something to savor!

Today I’m sharing a vegetarian dish. I try to make at least one meatless meal a week. This split pea moves up a notch on the soup ladder by adding reconstituted dried porcini mushrooms and barley.

To thicken the soup I used Cream of Wheat also known as Farina. Cream of Wheat adds body without any grit. If wheat or gluten is a problem for you, substitute corn starch in the same amount and leave out the barley.

This soup is fast and easy. The flavors blend well without the need for added spices.