Split Pea Soup With Sherry - cooking recipe

Ingredients

1 lb dried split peas
4 (15 ounce) cans low sodium vegetable broth
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon ground cumin
1 medium onion, chopped
4 stalks celery, chopped
3 medium carrots, chopped
1 cup mushroom, chopped
2 garlic cloves, minced
2 tablespoons dry sherry

Preparation

Chop onion, celery, carrots, mushrooms and garlic and set aside.
Rinse split peas. In a large soup pot (at least 7 quarts), combine peas, broth, bay leaf, thyme and cumin. Bring to boiling, stirring frequently and watching carefully so it doesn't boil over. Reduce heat, cover and simmer for 1 hour, stirring occasionally.
When peas have cooked for 1 hour, stir in chopped vegetables.
Return soup to boiling, then reduce heat, cover and simmer for 30 minutes more or until vegetables are tender.
Discard bay leaf.
Stir in Sherry.