Mushroom Lentil Soup Recipe

This mushroom lentil soup recipe, shared from the New England Soup Factory Cookbook, is a hearty blend of brown lentils, vegetables, and a variety of mushrooms. I love the texture because each bite is wonderfully chewy. The scallions, parsley, and thyme finish it with a burst of green crunchiness. This is my dad’s favorite soup. I always drop a quart for him the day I make it. I usually check later to see how he and my mom liked it, but then I learn that my mom never even got one bite of it!

Mushroom Lentil Soup Recipe

Mushroom Lentil Soup

Makes 8 servings

Mushroom Lentil Soup Ingredients

3 tablespoons olive oil

3 cloves garlic, minced

1 Spanish onion, peeled and diced

2 ribs celery, diced

6 carrots, peeled and diced or sliced

2 portobello mushroom caps, diced

1/4 pound shíìtake mushrooms, sliced

1/4 pound oyster mushrooms, sliced

1/2 pound dried lentils

l cup dry sherry

8 cups bee1c stock

2 bay leaves

1 tablespoon chopped fresh thyme

1/4 cup chopped fresh parsley

l bunch scallions, sliced

1 tablespoon sherry vinegar

Kosher salt and freshly ground black pepper, to taste

Mushroom Lentil Soup Directions

Heat a stockpot over medium-high heat.  Add the olive oil, garlic, onion, celery, and  carrots. Sauté for 7 minutes. Add the
portobello, shiitake, and oyster mushrooms.  Saute an additional 3 minutes. Add the lentils, sherry, stock, and bay leaves. Bring to a boil. Reduce the heat to medium and simmer for l l/4 hours.

Remove from the heat and discard the bay leaves. Add the thyme, parsley, scallions, vinegar, salt, and pepper. Stir well.  Serve mushroom lentil soup garnished with a bit of fresh chopped parsley.

This mushroom lentil soup recipe was a guest post provided by Marjorie Druker, founder of the New England Soup Factory.  She loves to share the the simplicity and joy of cooking at home.

 

Comments

  1. Christa Nolan says:

    Looks delicious!

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