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.
1 cup dried split peas (green or yellow)
3 cups vegetable broth
3/4 cup cooked barley
1 cup dried porcini mushrooms, reconstituted drained and chopped
2 Tablespoons Cream of Wheat or Farina
salt and pepper to taste
Bring split peas, mushrooms and broth to a boil. Reduce heat and simmer for 20 to 30 minutes until tender.
Add barley and cream of wheat.
YUM! I’m not usually a fan of split pea soup, but the addition of the dried porcini mushrooms makes me really want to try this! Thank you, Cindy, for sharing a great recipe with my readers. Warm, comforting soup is just the thing everyone craves during the winter months, even if you live in Florida and think 50 degrees is cold…