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+ servings
a white bowl of Creamy Mushroom Lentil Soup garnished with red chopped Calabrian peppers and green herb oil

Creamy Mushroom Lentil Soup

Course: Appetizer, Lunch, Soup
Cuisine: Compliments many cuisines
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 4 1 ½ cup servings
Calories: 429kcal
Creamy Mushroom Lentil Soup is a hearty and comforting vegetarian soup, full of umami and savory flavors.
Print Recipe

Equipment

  • 1 stockpot

Ingredients

  • 2 tablespoons olive oil
  • 3 large shallots, diced (1¼ cups, 5 ounces, 144 grams)
  • 1 pound cremini mushrooms, sliced (6 cups, 454 grams)
  • 1 cup carrots, shredded (3 ounces, 87 grams)
  • 4 cloves garlic, minced
  • 2 teaspoons anchovy paste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable stock (32 ounces, 907 grams)
  • ¾ cup French green lentils (5.2 ounces/148 grams)
  • 1 bay leaf
  • 3 stalks fresh thyme
  • cup heavy cream (79 ml)
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • cup marsala wine (79 ml)

Instructions

  • Place the stockpot over medium-high heat. Add 2 tablespoons of olive oil to the pot.
  • Once the oil is hot, add the diced shallots. Stir to coat with olive oil. Saute for 5 minutes, until the shallots are translucent and soft.
  • Add the sliced mushrooms to the pot. Cook the mushrooms for 10 minutes, occasionally stirring. The mushrooms will start to release water as they are cooked. Keep cooking until the water has evaporated and the mushrooms start to brown. You may have fond or residue on the bottom of the pot, which is good.
  • Once the liquid has evaporated in the pot, add the minced garlic and the anchovy paste. Cook for 2 minutes, stirring to incorporate with the mushrooms.
  • Add 2 tablespoons of unsalted butter to the pan, stirring to coat everything.
  • When the butter has melted, sprinkle 2 tablespoons of all-purpose flour into the stockpot. Stir to coat everything with flour.
  • After 2-3 minutes, add the vegetable stock, bay leaf, and 3 sprigs of fresh thyme.
  • After 5-7 minutes and the stock is hot, add the French green lentils to the stockpot.
  • Turn heat down to medium and cook until the lentils are soft, about 20-23 minutes.
  • Add the heavy cream, carrots, and parsley to the soup. Cook until the carrots have softened and are hot, about 3-4 minutes.
  • Finish the soup with 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ⅓ cup of marsala wine. Don't forget to remove the thyme stalks.

Notes

Don't forget garnishes!  This soup only gets better with your favorite garnish.  I used chopped Calabrian peppers and herb oil for my bowl of soup.  But you do you - maybe a little dollop of goat cheese, chopped sundried tomatoes, or roasted walnuts.  

Nutrition

Calories: 429kcal | Carbohydrates: 43g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1676mg | Potassium: 1098mg | Fiber: 14g | Sugar: 9g | Vitamin A: 6452IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 4mg