Porcini and Split Pea Soup

Cooking Time: About 1 1/4 Hour
Prep Time: About 15 Minutes     
Makes : 6 Servings          


1.5 Oz.. dried porcini (rehydrated and chopped)
½ Lb. diced salted pork
1 Cup diced onions
1 Cup diced carrots
1 Cup diced celery
3 Chopped garlic cloves
3 Bay leaves
3 Cups split peas
3 Cups chicken broth
2 Cups water
1 Cup dry white wine
3 Sprigs of mint (chopped)
2 Teaspoon granulated sugar
½ Cup heavy cream (optional–add last)
2 Teaspoon olive oil
2 Cups croutons
Parmesan cheese (optional)


In a large pot or Dutch oven, at high flame, saute salted pork in olive oil (2 minutes).  Add diced Porcini, onion, celery carrots, and pepper.  (3 minutes).  Add all the other ingredients except cream (optional) and mint.  Bring to a boil, season to taste.  Stir.  Then, cover the soup, lower the temperature to medium-low (60 minutes) and occasionally stir.  Add cream and mint last.  Stir.  Season to taste.

Serve hot with croutons and Parmesan cheese (optional).



Louis Jeandin

Mushrooms All Year


(541) 535-6562 or (541) 973-6595