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
Calories: 422kcal
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
Instructions
- Heat olive oil in a large pot over medium heat. Add the mushrooms. Saute until the mushrooms release their water and it evaporates.
- 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.
- 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.
- 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.
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.Leave a review or get more information on the recipe!
