(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.

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, sauté 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.

Makes 6 servings.

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

Nutritional Information:

Per Serving

Calories: 180

Protein: 9.8 g

Fat: 3.0 g

Carbohydrates: 29.9 g

Dietary Fibre: 5.0 g

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

Credit: www.newscanada.com

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