Best Mushroom Lentil And Potato Soup Recipes

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.