1 ¼ cups dried green split peas, rinsed
1 quart water
2 leeks, washed thoroughly and cut in large pieces
1 large onion, peeled and cut in large pieces
4 green onions, diced
2 carrots, pared and diced 2 tablespoons butter
¼ pound fresh mushrooms, cleaned and diced
1 cup defrosted frozen cut okra
1 cup defrosted frozen whole kernel corn
1 teaspoon salt
Few grains pepper
1 can (about 13 ounces) chicken broth
1. Put split peas into an electric cooker. Add water, cover, and let stand overnight.
2. The next day, add leek, onion, and carrot to cooker; mix.
3. Cover and cook on High 5 hours.
4. Heat butter in a skillet. Add mushrooms and cook until lightly browned.
5. Add browned mushrooms, okra, corn, salt, pepper, and broth to vegetable mixture; stir.
6. Cover and cook on High 1 hour.
7. Serve garnished with sour cream and snipped parsley.
ABOUT 2½ QUARTS SOUP