I'm always ready for a bowl of delicious soup. Though when there's a chill in the air, I love it even more. This Mushroom Lentil Soup is big on flavor and totally delicious. There's something irresistible about the combination of earthy mushrooms dancing around my bowl with lentils. It's the perfect way to start the week.
Ingredients for Mushroom Lentil Soup:
1/2 pound dried lentils
4 tablespoons olive oil
2 cups diced onion
4 cloves garlic, minced
3 celery stalks, diced
6 carrots, peeled and sliced
2 portobello mushrooms, stems discarded, and caps diced
1/2 pound shiitake mushrooms, stems discarded, caps sliced
4 cups beef broth
4 cups chicken broth
1 cup dry sherry
2 bay leaves
1 tablespoon fresh thyme
1/3 cup chopped fresh parsley
1 bunch scallions, sliced
2 tablespoons sherry wine vinegar
kosher salt
black pepper
Feel free to swap vegetable broth for the beef and chicken to make this vegetarian.
Time-Saving Tip: Prepare the soup a day in advance and gently reheat before serving.
Let's see what we need.
We're ready to cook.
I use a spoon to scoop out the dark brown of the portobello mushrooms.
Pour the oil into a large dutch oven. Add the diced carrots, onions, celery, scallions, and garlic; season with 1/2 teaspoon each salt and pepper. Saute for 5 minutes and then stir in the mushrooms and thyme; cook another 3 minutes.
Add the lentils, broth, sherry, and bay leaves. Bring to a boil and then reduce the heat and simmer until the lentils and vegetables are tender about 1 - 1 1/2 hours.
Stir in the parsley and the sherry wine vinegar. Taste and adjust seasoning as needed.
It's ready! Mushroom Lentil Soup is full of flavor and totally delicious. I love how a big pot of this will last for days so I can enjoy it for lunch.
Enjoy!
Mushroom Lentil Soup:
1/2 pound dried lentils
4 tablespoons olive oil
2 cups diced onion
4 cloves garlic, minced
3 celery stalks, diced
6 carrots, peeled and sliced
2 portobello mushrooms, stems discarded, and caps diced
1/2 pound shiitake mushrooms, stems discarded, caps sliced
4 cups beef broth
4 cups chicken broth
1 cup dry sherry
2 bay leaves
1 tablespoon fresh thyme
1/3 cup chopped fresh parsley
1 bunch scallions, sliced
2 tablespoons sherry wine vinegar
kosher salt
black pepper
Feel free to swap vegetable broth for the beef and chicken to make this vegetarian.
I use a spoon to scoop out the dark brown of the portobello mushrooms.
Pour the oil into a large dutch oven. Add the diced carrots, onions, celery, scallions, and garlic; season with 1/2 teaspoon each salt and pepper. Saute for 5 minutes and then stir in the mushrooms and thyme; cook another 3 minutes.
Add the lentils, broth, sherry, and bay leaves. Bring to a boil and then reduce the heat and simmer until the lentils and vegetables are tender about 1 - 1 1/2 hours.
Stir in the parsley and the sherry wine vinegar. Taste and adjust seasoning as needed.
Time-Saving Tip: Prepare the soup a day in advance and gently reheat before serving.