Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Dried mushrooms 1/2 ts Basil, finely chopped
3/4 c Yellow split peas 1 lg Bay leaf
3/4 c Dried green split peas 1/2 ts Tarragon, finely chopped
3 c Water 2 ts Fresh parsley, finely
2 cl Garlic, finely diced -chopped
3 Stalks celery, diced -Dash sage
3 md Carrots, diced -Dash thyme
1 md Onion, diced 2 tb Low sodium soy sauce or
5 c Chicken stock -light miso (1-2tb)
1/3 c Barley

Soak dried mushrooms in very hot water for 15 minutes then dice.
Combine split peas and enough twater to cover in a large saucepan and
bring to a boil. turn off heat and soak 30 minutes. Drain peas and
add remaining ingredients to saucepan. bring to a boil and then
reduce heat and simmer 2 hours or until vegetables are tender. Soup
should be very thick. Set aside and sool 1/2 hour. Puree 3/4 of the
vegetables with 1 cup of the liquid. Return to the saucepan, heat and
serve. Makes 10 8 oz. servings.

Calories: 79 Protein: 5g Carbohydrates: 15g Fat: trace Sodium: 62mg
Cholesterol: 0mg

Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by
Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-15-95

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