Split pea soup often gets its hearty flavor from a ham hock or some smoked sausage, but in this vegetarian version, super-savory dried porcini mushrooms delivers a meaty flavor without any meat (and with far less saturated fat and sodium).
Makes 6 servings
1 package (¼ ounce) dried porcini mushrooms
1½ cups boiling water
1 tablespoon vegetable oil, such as olive or canola oil
1 medium onion, thinly sliced
2 cloves garlic, smashed and peeled
2 carrots, thinly sliced