Ingredients
2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 cup chopped celery
1 cup chopped peeled carrots
1/2 pound shitaki mushrooms
1/4 cup liquid smoke
1 1/2 lemons
1 small red potato
1 teaspoon chili garlic
4 crushed garlic cloves
2 teaspoons dried leaf marjoram
1 1/2 cups green split peas
7 cups water
Preparation
Combine mushrooms and liquid smoke in a separate bowl and set aside to marinate. Melt butter in heavy large pot over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add potato, crushed garlic, chili garlic, and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until vegetables are slightly tender peas falling apart, stirring often, about 1 hour and 10 minutes. Add in lemon juice. Season with salt and pepper.
Puree 5 cups soup in batches in blender. Return to pot.
Transfer to bowls and top it off with a dab of sour cream.
Enjoy!
