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.

 

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