A cozy, filling soup you can make in 40 minutes. My mushroom lentil soup recipe features wholesome veggies and is loaded with umami flavor thanks to my secret ingredient, a pinch of dried mushrooms ground into a powder.
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Top lentil and mushroom soup with fresh chives and a dollap of sour cream for serving. Or make a complete meal of this by adding gluten-free crescent rolls and a sweet potato and kale salad. Either way, you are going to make this soup on repeat all winter long.
📖Why My Recipe Works
- Puree- I prefer this lentil soup recipe to be a tad thick and creamier. By pureeing just a bit of the soup we get a thick luscious texture while maintaining the texture of the veggies and lentils.
- Dried Mushrooms- I use this same trick in my Madeira mushrooms recipe, turning dried mushrooms into a powder and mixing it in helps to thicken the soup while adding loads of flavor in every bite.
🧾Ingredient Notes
- Mushrooms - Use brown button mushrooms or baby portaballas.
- Lentils - You can use DRY brown lentils or green lentils.
- Broth - Chicken or vegetable stock.
- Dried Mushrooms - I typically use porcini mushrooms but any dried wild mushroom works.
- Heavy Cream - To make this recipe dairy-free and vegan, you can either skip the cream or substitute it with an equal amount of canned coconut milk but it's absolutely not necessary because it is so thick and creamy on its own.
- Dried Herbs- I use dried herbs rather than fresh for ease. But you can add a bouquet de garni and remove it before you puree the soup. Try adding red pepper flakes for a kick of heat.
⏲️How to Lentil Soup with Mushrooms
- When the mushroom release their excess moisture the flavor concentrates building the base of the soup.
- Saute the vegetables until they just begin to soften, not until mushy.
- Add the lentils and broth, and stir to combine.
- Turn the dried mushrooms into a powder with a spice grinder or a blender.
- You can puree 1 to 3 cups of the soup or pulse a few times with an immersion blender before adding the cream.
👩🏻🍳 Expert Tips
- For a pop of green, add diced kale to the soup after you blend it. Simmer for 5 minutes to soften.
- Add a little splash of soy sauce or Worcestershire sauce for an extra layer of umami.
- Save back a few of the cooked mushrooms for garnishing the top.
- For a sweet touch try deglazing the pan with sherry before adding the broth.
More Soup Recipes
Common Recipe Questions
Can canned or precooked lentils be used in this recipe?
Yes, to use precooked lentils you need to add the broth to the veggies and simmer for 10 minutes. Add the lentils and cook until warmed through. Then proceed with the remainder of the recipe.
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📖 Recipe Card
Mushroom Lentil Soup
A delicious lentil soup with a mushroom twist. This warm hearty soup recipe is comfort food at its best, grab a soup pot and a piece of crusty bread because it is time to eat.
Servings: 6
Ingredients
- 2 Tablespoons olive oil divided
- 16 ounces brown mushrooms sliced
- 1 large white onion diced
- 2 large carrots diced
- 3 stalks celery diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 1 bay leaf
- 1 cup dried lentils green or brown, rinsed and drained
- 6 cups chicken broth
- ¼ ounce dried porcini mushrooms ground
- ½ cup heavy cream
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Instructions
- Heat olive oil in a large pot over medium heat. Add the mushrooms. Saute until the mushrooms release their water and it evaporates.2 Tablespoons olive oil, 16 ounces brown mushrooms
- Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the garlic and dried herbs, and cook for another 1 minute until fragrant.1 large white onion, 2 large carrots, 3 stalks celery, 3 cloves garlic, 1 teaspoon dried thyme, ½ teaspoon dried sage, 1 bay leaf
- Add the lentils and broth. Bring to a boil, then reduce the heat to a simmer. Cover and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender.1 cup dried lentils, 6 cups chicken broth
- Add the dried mushroom powder, cook for 5 minutes. Remove from heat. Puree 2 cups of the soup and add back to the pot. Stir in the cream. Season to taste with salt and pepper.¼ ounce dried porcini mushrooms, ½ cup heavy cream
Notes
Use a spice grinder or blender to turn the dried mushrooms into a powder.
🌡️Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to reach the desired consistency. For longer storage, freeze the soup (without cream) in freezer-safe containers for up to 3 months.Nutrition
Calories: 422kcal | Carbs: 46g | Protein: 20g | Fat: 19g | Fiber: 18g | Sugar: 9g
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