Best 2 Mushroom Lentil And Potato Soup Recipes

Are you in search of a comforting and flavorful soup recipe? Indulge in the richness of mushrooms, lentils, and potatoes harmoniously blended in a single bowl of goodness. With its earthy flavors and satisfying texture, this soup nourishes both your body and soul. Let us embark on a culinary adventure as we explore the best recipe for "Mushroom Lentil and Potato Soup," a recipe that promises to become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM, LENTIL, AND POTATO SOUP

Mushroom, Lentil, and Potato Soup image

Delicious, easy, vegan meal. Great for a cold day!

Provided by mina

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h10m

Yield 2

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 small onion, chopped
4 large fresh mushrooms, chopped
1 Yukon Gold potato, diced
½ cup dry brown lentils
1 clove garlic
2 tablespoons chopped fresh parsley
2 tablespoons chopped fennel greens
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon ground turmeric, or to taste
3 cups water

Steps:

Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom; cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water; stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 46.1 g, Fat 14.4 g, Fiber 17.2 g, Protein 15.8 g, SaturatedFat 2 g, Sodium 607.9 mg, Sugar 3.3 g

POTATO, LENTIL, AND WILD MUSHROOM SOUP

POTATO, LENTIL, AND WILD MUSHROOM SOUP image

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 ounce dried porcini mushrooms
1 cup boiling water
2 Tbsp olive oil
1 1/2 cups chopped shallots
2 lbs russet potatoes, peeled, cut into 1/2 to 3/4 inch pieces
4 14 1/2 ounce cans beef broth
3/4 lb fully cooed reduced fat sausage, cut in half lengthwise
1 1/4 cups lentils, rinsed, drained
1 1/4 tsp dried thyme

Steps:

Add hot water to mushrooms and let stand till soft, about 20 minutes. Heat oil. Saute shallots till soft, 5 minutes. Add potatoes, broth, sausage, lentils and thyme. Add mushrooms to soup, reserving liquid. Strain mushrooms liquid to remove any sediment. Add to soup. Cook till potatoes and lentils are tender and soup is thick, stirring occasionally, about 1 hour and 15 minutes. Transfer sausage and slice. Transfer 1 1/2 cusp soup to blender and puree. Return puree and sausage to soup. Season with walt and pepper.

Tips:

Use a variety of mushrooms. This will give your soup a more complex flavor. Some good options include shiitake, cremini, and oyster mushrooms.
Don't be afraid to experiment with different lentils. Green lentils are a classic choice, but you could also try using brown or red lentils. Each type of lentil has a slightly different flavor and texture.
Roast the vegetables before adding them to the soup. This will help to caramelize them and bring out their flavor. You can roast the vegetables in the oven or on a sheet pan on the stovetop.
Add a splash of lemon juice or vinegar to the soup before serving. This will help to brighten the flavors and make the soup more refreshing.
Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

This mushroom, lentil, and potato soup is a hearty, flavorful, and satisfying meal that is perfect for a cold winter day. It is also relatively easy to make, and it can be tailored to your own dietary needs and preferences. So next time you are looking for a delicious and healthy soup recipe, give this one a try. You won't be disappointed!