Vegetarian Split Pea Soup with Dried Mushrooms

Split pea soup—often served with pork sausage—is a winter classic. This vegetarian version owes its intense flavor to dried mushrooms. I grind them so their aroma really infuses the soup. For the best flavor and best consistency—the soup should be thick enough for a spoon to stand upright!—I recommend you make the pea soup a day in advance. Reheat over a low heat and, if necessary, add a cup of water.