Split-Pea Soup With Portobellos

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4 tablespoons olive oil

2 carrots, chopped

2 onions, chopped

2 ribs celery, chopped

3 cloves garlic, minced

1 2/3 cups green split peas

3 tablespoons chopped fresh parsley

9 cups water

1/2 teaspoon dried thyme

1 bay leaf

2 teaspoons salt

1 pound portobello mushrooms, stems removed, caps cut into 1/2-inch dice

6 tablespoons grated Parmesan

1/4 teaspoon fresh-ground black pepper

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