Split-Pea Soup with Portobellos

Meaty portobellos are especially good for adding substance and flavor to this soup, but shiitakes or other mushrooms will work well, too. You can also add a ham hock to the pot while the split peas cook, if you like.

RECIPE INGREDIENTS
4 tablespoons olive oil
2 carrots, chopped
2 onions, chopped
2 ribs celery, chopped
3 cloves garlic, minced
1 2/3 cups green split peas
3 tablespoons chopped fresh parsley
9 cups water
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons salt
1 pound portobello mushrooms, stems removed, caps cut into 1/2 inch dice
6 tablespoons grated Parmesan cheese
1/4 teaspoon fresh-ground black pepper

Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Add the mushrooms and the remaining 1/4 teaspoon salt. Cook until the mushrooms brown, 5 to 10 minutes. Add the mushrooms to the soup and bring back to a simmer. Stir in the Parmesan and pepper.