1 lb. mushrooms, sliced
1 lb. split peas
2 qt. water
1 ham hock
1 c. celery, diced
1 c. carrots, diced
1 c. onion, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf

Put all ingredients in a large pot. Bring to a boil, remove the bay leaf. Simmer 1 1/2 hours, stirring occasionally. Cut meat off of ham hock and return to soup. Makes 2 1/2 quarts.