Roasted Mushroom and Lentil Soup with Crusty Bread

Rich and meaty mushrooms bring a surprising level of depth to this rustic soup. Adding a hearty handful of protein-rich lentils makes it a complete meal without adding anything expensive from the butcher case

Casey Barber

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Vegetables

Soups & Stews

Ingredients

1 pound crimini/baby bella mushrooms		2 celery stalks, minced
2 tablespoons olive oil		1 quart chicken or vegetable broth
1 medium shallot, minced		1/2 cup dried lentils
2 cloves garlic, minced		1 loaf Italian bread

directions

Prep: 15 min Total:

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1
Preheat the oven to 400 and line a rimmed baking sheet with foil, folding completely over the edges of the sheet.
2
Thoroughly wash the mushrooms, de-stem, and slice into large (1/2-inch) pieces. Toss in a large bowl with 1 tablespoon olive oil and spread evenly on the baking sheet.
3
Roast for 15 minutes, until the mushrooms are glossy brown, slightly shriveled, and exuding water.
4
Heat the remaining tablespoon olive oil in a 4-quart stockpot or Dutch oven over medium heat.
5
Add the shallot, garlic, and celery and cook for 5 minutes to soften slightly.
6
Add the mushrooms and “juice” from the baking sheet by tilting the sheet into the stockpot, then add the chicken broth. Bring to a simmer and cook for 30 minutes.
7
Puree the soup to your taste -- chunky, with some pieces of mushroom intact, or creamy and smooth -- with an immersion blender or regular blender. (Be very careful of escaping steam if pureeing in a regular blender!)
8
Return the soup to the stove over medium heat and bring to a simmer once more. Add the lentils and cook for 20 minutes, until the lentils are tender.
9
Serve with crusty bread.

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Roasted Mushroom and Lentil Soup with Crusty Bread

Ingredients

directions