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
+ 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 1/2 Cups Chopped Cauliflower
+ 50g Dried Shiitake Mushrooms (roughly chopped)
+ 9oz (255g) Frozen Artichoke Hearts
+ 11 Cups Water
+ 1 Tsp Garlic Powder
+ 1 1/2 Tsp Onion Powder
+ 1/2 Tsp Black Pepper
+ 1 TB Parsley
+ 1/2 Tsp Ginger
+ 1/2 Tsp Ground Mustard Seed
+ 1/2 TB Brown Rice Vinegar
+ 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!