Pea Soup Print Email

2 tablespoons extra virgin olive oil
8 oz cremini or button mushrooms, sliced
3 garlic cloves, thinly sliced
2 celery stalks, cubed (1/4 inch)
2 carrots, peeled and cubed
2 tarragon springs, minced could be substituted by 1 teaspoon dried tarragon
6 cups vegetable broth
1 cup fresh or frozen peas
2 tablespoons extra virgin olive oil

In a soup pot, heat up oil over medium-high heat.

Reduce heat to medium and add garlic. Sauté for 3 minutes and add mushrooms. Sauté until mushrooms become slightly darker and loose some water.Add celery and carrot and cook for another 5 minutes.

Add potatoes, tarragon, and broth, bring to boil. Reduce heat to simmer the soup for 10 minutes. Add peas and simmer for another 5 minutes or until vegetables are tender. - Anya Sokolovskaya