Sunshine Mushroom Soup Print
1 lb split yellow peas (dried)
8 cups water
3 chciken bouillon cubes
2 tomatoes, peeled and chunked
1 cup sliced carrots
1 cup sliced celery
1 cup chopped onion
1 garlic clove, minced
1 cup canned mushrooms, drained and sliced or
1 cup fresh mushrooms, sliced
3 Tbsp margarine
1 small bay leaf
1/4 tsp thyme
1 pinch cayenne
Salt & pepper to taste

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

Serves 8 - 10
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