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
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.