Mushroom Soup with Lentils
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
The key is to use only porcini mushrooms; fresh thyme can easily be substituted with 1 tablespoon of dried thyme. You can omit the turnip if you don't have it on hand. Any type of lentils can be used. Varieties that take longer to cook should be soaked beforehand.
Ingredients
- Frozen White Mushrooms - 7 pieces
- Lentils - 8.8 oz
- Celery stalk - 2 pieces
- Carrot - 1 piece
- Turnips - 1 piece
- Onion - 1 head
- Garlic - 1 head
- Fresh basil leaves - 1 cup
- Thyme - 2 sprigs
- Olive Oil - 2 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
- Mushroom seasoning - 1 qt
Step by Step guide
Step 1
Thaw the mushrooms on the top shelf of the refrigerator overnight. Drain the liquid from the mushrooms and save it.
Step 2
Finely chop the onion and garlic.
Step 3
Peel the medium carrot, cut it lengthwise, and then slice it crosswise.
Step 4
Wash the celery and cut it into small pieces.
Step 5
Peel the turnip and cut it into small cubes.
Step 6
Sauté the onion and garlic in olive oil over medium heat for about 5 minutes.
Step 7
Add the turnip, spinach leaves, carrot, celery, and chopped mushrooms. Simmer over low heat for about 10 minutes.
Step 8
Transfer to a pot, add the lentils, the liquid from the mushrooms, and the mushroom broth. Add the thyme sprigs and cook for 20 minutes.
Step 9
Remove from heat and discard the thyme sprigs.
Step 10
Serve with chopped sweet red onion and black bread.
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