When I won a contest with iHerb back in October, it was for products from a company called Great Eastern Sun. There weren't many options for things to get that I could actually use, but I did end up with some great Organic Nori Sheets, minced garlic, English Breakfast Tea, and two bags of Dried Shiitake Mushrooms. I have always wanted to try dried mushrooms in a recipe and after seeing Sarah use them in a blended soup, I knew soup would be the way to go. However I didn't want a blended soup, I wanted just a light veggie soup. I also had a bag of Dried Green Split Peas that had been begging to be cooked. Thus, soup it was!
Normally when you hear Split Peas you think of a blended soup as well. but I don't have the appliances to do any mass blending. Plus, blended soups never really soup appealing to me. But the more I root veggie and squash soups on Pinterest and in the blog world, they have looked more and more delicious. (Hopefully if I get that blender I want for Christmas, I might try my hand at one...). Anyway, this soup is just a light "Asian" inspired veggie and split pea soup. It is super healthy and has a lovely flavor I attribute to the Artichokes and Shiitakes. The Shiitakes scared me at first when I was chopping them up since I had no idea how they would actually taste and come out once they were re-hydrated again. They also had this unique smell. It wasn't bad, it was interesting...I kind of liked it 😉 But best of all, the soup came out perfect! This is a great first time dried-mushroom-user recipe. So give it a try and let me know your thoughts!
Artichoke and Shiitake Mushroom Split Pea Soup
Ingredients: (serves 6-8)
+ 1 Cup Dried Green Split Pea Beans (soaked over night (12 hours) in 2 cups of water)
+ 2 Cups Chopped Celery
+ 2 Cups Sliced Carrots
+ 1 ½ Cups Chopped Cauliflower
+ 50g Dried Shiitake Mushrooms (roughly chopped)
+ 9oz (255g) Frozen Artichoke Hearts
+ 11 Cups Water
+ 1 Tsp Garlic Powder
+ 1 ½ Tsp Onion Powder
+ ½ Tsp Black Pepper
+ 1 TB Parsley
+ ½ Tsp Ginger
+ ½ Tsp Ground Mustard Seed
+ ½ TB Brown Rice Vinegar
Directions:
+ Rinse your soaked split peas off in cold water (mine began to sprout a bit, which was an extra benefit 😉 so feel free to soak them a bit longer than 12 hours) and add them right to a large soup pot with 11 cups of water.
+ Once you have all your veggie chopped, add them to the pot as well, along with all the other ingredients. Bring everything to a boil (have the pot covered) and then cook on medium-low heat for about 35 minutes.
+ That's it! Really simple and makes the kitchen smell delicious! Serve along with your favorite warm grain or some Buckwheat Pumpkin Cornbread! I ended up baking this bread the day I made the soup. So even though you might not normally pair Asian with Pumpkin Cornbread...it worked perfectly 😉
So tell me:
Ever cook with dried mushroom before?
Thoughts on the Ninja Ultima Blender I linked to above? I am hoping it really is worth the $260 and acts like the top end blenders out there like it claims. But I have heard some really great things about it, so fingers crossed!
*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, and Ricki’s Wellness Weekend!*
Gabi
This looks awesome, especially now that it's so cold out! Will be trying 🙂
Gabi
http://Www.livehealtheasy.com
strengthandsunshine
Thanks Gabi! Let me know how it goes 🙂
Kierston @candyfit
I'm really loving soups right now. So appropriate for the season 🙂
strengthandsunshine
it is a great switch up from the more hearty winter soups and chilis 🙂
Eco Friendly Homemakinga
This soup looks so delicious!!
strengthandsunshine
Thank you! 🙂
Britni Newton Vigil
Yum! This looks fantastic, love artichokes especially in soup. Thanks for sharing on the weekend re-Treat link party!
Britni @ Play. Party. Pin.
strengthandsunshine
Thanks Britni 🙂
Deborah Smikle-Davis
I honestly believe that the chewy texture and distinct flavor of shitake mushrooms elevates most dishes to another level of deliciousness! Add the fact that shitake mushrooms are good for your health and it is no surprise that this artichoke and shitake mushroom recipe is a big hit with me. Thank you so much for sharing this valuable post with us on the Healthy, Happy, Green and Natural Party Hop! We sincerely appreciate it!
strengthandsunshine
Thanks Deborah! I love cooking with mushrooms and I usually stick with just good old white button or portobellos, but now I know experimenting with the more distinct can be pretty (delisciously) awesome 😉
Jo-Lynne Shane {Musings of a Housewife}
Wow, that looks fabulous. Pretty pictures too! Pinning!
strengthandsunshine
Haha! Thanks Jo-Lynne, I try!
Carla Bruns (@CarlaABruns)
I've never made a blended soup so this is perfect. Mushrooms are one of my faves and would love them in a soup. Yum!
Happy Saturday Sharefest!
strengthandsunshine
Mushrooms are the best! I just picked up some fresh Shiitake from the grocery today 🙂
Ai Lin @ Nomsies Kitchen
Looks great and healthy, loving the shiitake mushrooms in it. Yes, I have cooked with dried mushrooms as it is very prevalent in chinese cooking!
strengthandsunshine
Do you have any other fun recipe suggests to try? 🙂
Caitlin
sometimes broth soups bug me because they lack ingredients (like miso soup...lordy i dislike that stuff). this is SO not the case with your recipe! it looks chock full of goodness!
strengthandsunshine
Thanks Caitlin! It is totally full of veggies and split peas...not to mention flavor 😉
Kaila @healthyhelperblog!
Wow this looks great! Pinning it now for sure!! I love artichokes and shiitakes!!
strengthandsunshine
Thanks Kaila! As Laura would say, its a strange but good combo 🙂
jillconyers
This sounds delicious! I love mushrooms but I've never cooked with dried mushrooms.
strengthandsunshine
I was surprised by how much I liked them! They are great if you can't find good fresh ones 🙂