Preparation:
In a kettle, heat 3 tablespoons oil and saute 2 tablespoons chopped onions, garlic, carrot bay leaves and sage over medium heat.
Cook until the onions are soft. Add 1 pound split green peas, the beef broth and the ham. Bring to a boil. Reduce the heat and simmer for 2 hours.
Meanwhile, in a skillet, saute the mushrooms in 2 tablespoons butter for a few minutes. Stir the mushrooms into the soup with 1/2 cup chopped green onions, sugar, and Tabasco. Simmer for 15 minutes. Remove the bay leaves before serving. |
