Smoky Potage Saint-Germain

• 2 cups dried split peas, washed
• 8 cups water
• 1/2 ounce dried chanterelles other mushrooms, rinsed
• 1 tablespoon olive or vegetable
• 1 yellow or red onion, thinly
• 1/4 cup chopped celery leaves
• 1/2 cup chopped fresh tomatoes
• 1/4 cup thinly sliced carrots
• 1 cup fresh spinach leaves
• Smoked salt to taste

1. Place the split peas, water, and mushrooms in the slow cooker insert.
2. In a skillet, heat the oil and saute the onion over medium-high heat until golden brown, about 10 minutes.
3. Add the onion, celery leaves, tomatoes, and carrots to the split peas.
4. Cover and cook for 6 to 8 hours, or until the split peas are tender.
5. About 15 minutes before serving, add the spinach leaves and season with smoked salt to taste.
6. Serve piping hot.
7. A classic beverage for drinking with Smoky Potage Saint-Germain is beer rather than wine.

peas, water, mushrooms, olive, red onion, celery, tomatoes, carrots, fresh spinach leaves, salt

Taken from www.epicurious.com/recipes/food/views/smoky-potage-saint-germain-379723 (may not work)