Split Pea and Mushroom Soup with White Wine
A hearty vegetarian soup featuring dried split peas and earthy mushrooms simmered in vegetable stock and white wine. The split peas are cooked until tender but not mushy, then pureed to create a smooth, creamy texture without dairy. The mushrooms add depth and umami flavor, while white wine provides subtle acidity that brightens the overall taste. Perfect for cold weather dining or as a satisfying lunch, this protein-rich soup delivers comfort food satisfaction with wholesome plant-based ingredients.
Ingredients
- 1 cup mushrooms, sliced
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups water
- 4 cups vegetable stock, low-sodium
- 2 cups dried split peas
- ¾ cup white wine
- 3 tablespoons olive oil
- 1 tablespoon salt
- 1 tablespoon pepper
Instructions
- 1
Heat olive oil in large pan or dutch oven
- 2
Add onions, garlic and mushrooms and saute for 5 minutes
- 3
Add split peas, water, vegetable stock and wine
- 4
Cover and simmer for 20 minutes then stir
- 5
Check liquid levels and add more stock and water as needed if low
- 6
Simmer another 10-15 minutes until peas are al dente
- 7
Pour contents into food processor and add salt and pepper
- 8
Puree until smooth then add remaining olive oil and wine
- 9
Puree again for 30 seconds
- 10
Adjust consistency with water if too thick
Tips
Check liquid levels frequently during cooking and add stock and water gradually to prevent burning
Cook split peas to al dente stage - tender but not mushy - for best texture after pureeing
Adjust final consistency with small amounts of water rather than adding too much at once
Good to Know
Refrigerate up to 4 days in airtight container
Can be made 2 days ahead and reheated gently
Serve hot with crusty bread or crackers
Common Mistakes
Monitor liquid levels carefully to avoid scorching split peas
Do not overcook peas or soup will become gluey when pureed
Substitutions
FAQ
Can I use frozen mushrooms instead of fresh?
Yes, but thaw and drain them first. Fresh mushrooms will give better texture and flavor.
What if I don't have a food processor?
Use an immersion blender directly in the pot, or transfer to a regular blender in batches.
How long will this soup keep in the freezer?
Freeze up to 3 months. Thaw overnight and reheat gently, adding liquid if needed.