Split Pea Soup with Mushrooms, Barley, and Oatmeal Stout

From Elaine Haney 

Our favorite of the three Bs — BEER — gives a malty backbone to this vegan split pea soup.

Ingredients
1 quarts vegetable stock
1 pound split green peas
½ – ¾ cup barley
2-3 tablespoons olive oil
1 large onion chopped
2 cloves garlic, minced
1 package fresh shitake mushrooms
1 package fresh maitake mushrooms
2 stalks celery, chopped
1 bag frozen crinkle cut carrots (or fresh)
1 bag frozen baby peas
1 tablespoon dried marjoram
2 tablespoons Herbes de Provence
1-2 teaspoons truffle oil if desired
1 tablespoon freshly ground black pepper
salt to taste
brown sugar to taste (about 1 tablespoon)
1 12-ounce bottle oatmeal stout

Preparation

Sauté the onions and garlic in olive oil. Once they are translucent and beginning to brown slightly, add in the celery and sauté another few minutes. Remove to the side.

Saute the mushrooms in another tablespoon or two of olive oil until they are nicely browned.

Add veggies to stock, and 6 cups of water. Add the oatmeal stout. Once everything is getting pretty warm, add the split peas and the spices, herbs, and pepper.

Bring to just above a gentle simmer. It needs to be at a slow boil for close to 2 hours in order to break the peas apart. Stir frequently so the bottom of the pot doesn’t burn. After the soup has been boiling gently for about 45 minutes, add carrots and frozen peas.

Taste, ensuring that peas have dissolved and are tender. Add sugar if needed, and any salt if needed. Add truffle oil at this point if you are using it. Adjust any other seasonings as desired. Enjoy!