Mushroom Lentil Soup
Mushroom lentil soup is a simple and very healthy soup that allows you to use garden-fresh vegetables and herbs. We recommend adding the cumin as it gives a nice subtle moroccan or north african flavor to the soup. If you don't like it, you don't have to add it, we like it, so we add it.
- 2 Leeks (halved and sliced
- 2 celery stalks, chopped
- 1 pound white or baby bella mushrooms, sliced
- 3 garlic cloves (more if you prefer)
- 2/3 cup dry white wine
- 8 cups vegetable stock (add 10 for a 'soupier' soup)
- 2 cups rinced lentils (your choice)
- 2 bay leaves
- 4 sprigs thyme
- 3/4 tsp cumin (more if you love it, or none if you hate it)
- salt & pepper to taste
Saute your vegetables: heat 1 tablespoon olive oil over medium high heat in your dutch oven. Add leeks, celery, mushrooms and saute for 6-8 minutes until soft. Stir occassionally. Add the garlic and continue to stir for 2 minutes.
Deglaze. When vegetables are softened and garlic becomes fragrant add the white wine to de-glaze the pan. Scrape up any bits that have stuck to the dutch oven
Simmer. Add vegetable stock and all herbs and spices, stirring to combine. Cook until the soup reaches a simmer - then you can add in the lentils. Reduce the heat to medium-low and simmer for 1/2 hour to 1 hour when lentils are sufficiently softened.
Remove the thyme sprigs and the bay leaves.
Serve with a crispy crusted bread to sop up what misses your spoon.