Potato Lentil And Wild Mushroom Soup Recipes

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MUSHROOM AND LENTIL SOUP



Mushroom and Lentil Soup image

I found this recipe in A cookbook from the library ( The Healing Foods Cookbook from Prevention Magazine Editors) I am always looking for meatless meals and this looks like a good one.

Provided by rosemere

Categories     Lentil

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 large onion, chopped
1 tablespoon olive oil
5 cups stock
8 ounces mushrooms, sliced
1 carrot, diced
1/2 cup dried lentils
1 teaspoon dried rosemary
1 bay leaf

Steps:

  • Use a 3 quart saucepan over medium heat.
  • Saute the onions in the oil til lightly browned, about 12 minutes.
  • Add the stock, mushrooms, carrots, lentils, rosemary and bay leaf.
  • Bring to boil.
  • Reduce heat, cover loosely, and let simmer until the lentils are tender, about 3o minutes.
  • Discard the bay leaf.

Nutrition Facts : Calories 99.5, Fat 2.6, SaturatedFat 0.4, Sodium 11, Carbohydrate 14.3, Fiber 6, Sugar 2.6, Protein 5.7

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

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

LATVIAN POTATO AND WILD MUSHROOM SOUP



Latvian Potato and Wild Mushroom Soup image

This is a potato soup to top all potato soups. Thick and creamy, it has the woodsy aroma of wild mushrooms that are enlivened by bacon cracklings and paprika. Serve it with Estonian Barley Skillet Bread.

Provided by Olha7397

Categories     European

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 10

1 ounce imported dried wild mushrooms, well rinsed (such as Polish, porcini, or cepes)
5 1/2 cups water
salt, to taste
6 medium size russet potatoes, peeled and cubed
4 slices bacon, finely diced
1 small onion, finely chopped
2/3 cup heavy cream or 2/3 cup whipping cream
sweet Hungarian paprika, to taste
fresh ground black pepper, to taste
chopped fresh dill (to garnish)

Steps:

  • Soak the mushrooms in 1 cup of the water for 2 hours. Drain the mushrooms and strain the liquid through a coffee filter (this is to remove any sand).
  • In a large soup pot, bring the mushrooms, their soaking liquid, and the remaining water to a boil over high heat.
  • Add salt, then reduce the heat to low and simmer, covered, for 30 minutes.
  • Add the potatoes, increase the heat to medium low, and cook until the potatoes are tender, about 15 to 20 minutes.
  • Remove from the heat. With a slotted spoon, remove the mushrooms. When they are cool enough to handle, chop them very fine.
  • Using the slotted spoon, transfer the potatoes to a food processor. Add 1 cup of the cooking liquid and process until pureed.
  • Whisk the potatoes back into the cooking liquid in the pot. You will have to stir them thoroughly with a fork or wire whisk until there are no lumps. Set aside.
  • In a small skillet, sauté the bacon until it renders its fat. Drain off all but 1 Tablespoon of the fat, then add the onion and the mushrooms. Saute, stirring occasionally, over medium high heat until the mixture is well browned, about 15 minutes.
  • Return the soup to low heat. Add the cream and simmer gently for 2 minutes, until the soup is about to boil.
  • Stir in the sautéed onion, mushroom, and bacon mixture. Season with a few dashes of paprika and salt and pepper, then simmer for another 3 to 4 minutes. Serve garnished with fresh dill. Serves 6.

Nutrition Facts : Calories 298.4, Fat 12.4, SaturatedFat 7, Cholesterol 39.9, Sodium 74.9, Carbohydrate 42.6, Fiber 5.4, Sugar 2.3, Protein 6

POTATO-LENTIL STEW



Potato-Lentil Stew image

Jam-packed with veggies, this main-dish soup equals a meal the whole family will love. Serve with a loaf of your favorite bread and dinner's done! -Krista Goodwin, Ypsilanti, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 14

1 large onion, chopped
2 medium carrots, chopped
2 teaspoons olive oil
4 teaspoons chili powder
3 garlic cloves, minced
3 teaspoons ground cumin
1 teaspoon dried oregano
1 carton (32 ounces) vegetable broth
3/4 cup dried lentils, rinsed
2 cans (10 ounces each) diced tomatoes and green chilies
3-1/2 cups frozen cubed hash brown potatoes
1 can (16 ounces) kidney beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, saute onion and carrots in oil for 3 minutes. Add the chili powder, garlic, cumin and oregano; cook 1 minute longer., Stir in broth and lentils. Bring to a boil. Reduce heat; cover and simmer for 20 to 22 minutes or until lentils are tender. Stir in the tomatoes, potatoes, beans, salt and pepper. Return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 295 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1478mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 16g fiber), Protein 15g protein.

MUSHROOM POTATO SOUP



Mushroom Potato Soup image

A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

2 medium leeks, sliced
2 large carrots, sliced
6 tablespoons butter, divided
6 cups chicken broth
5 cups diced peeled potatoes
1 tablespoon minced fresh dill
1 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1 pound sliced fresh mushrooms
1/4 cup all-purpose flour
1 cup heavy whipping cream

Steps:

  • In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture. , In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts :

VEGETARIAN MUSHROOM-LENTIL SOUP



Vegetarian Mushroom-Lentil Soup image

This light, vegetarian soup is full of flavor and rich in vitamins and minerals thanks to the lentils and shiitake mushrooms that are in it. You can prep this meal even faster if you purchase pre-sliced shiitake mushrooms.

Provided by fabeveryday

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

Time 40m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 shallot, thinly sliced
3 cloves garlic, minced
3 cups shiitake mushrooms, sliced
6 cups vegetable stock
1 teaspoon ground thyme
½ teaspoon salt
1 cup green lentils, rinsed and drained
2 teaspoons sesame oil
2 green onions, finely chopped, or to taste

Steps:

  • Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
  • Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
  • Divide soup between 4 bowls and garnish with sliced green onions.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 41.7 g, Fat 7.3 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 1 g, Sodium 731.8 mg, Sugar 3.1 g

POTATO AND LENTIL SOUP



potato and lentil soup image

A nice quick simple and tasty satisfying soup perfect for those winter nights

Provided by hazelk2909

Time 2h30m

Yield Serves 8

Number Of Ingredients 7

3 litres of vegetable stock ( i use 4 knorr stock cubes as i like plenty of flavour)
4 large carrots, grated
4 medium potatoes, diced
4 leeks, chopped
1 medium onion, chopped
250g red split lentils
salt and pepper to taste

Steps:

  • fill a large stock pot with around 3litres of water and bring to the boil. Add 4 knorr vegetable stock cubes and simmer whilst stirring
  • add the lentils
  • Dice the potatoes, leeks and onion and add to the pot
  • grate the carrots and add to the pot and season with salt and pepper if you wish
  • simmer the soup for around 2hours stirring occasionally and once the potatoes are cooked the soup is ready

CREAM OF WILD MUSHROOM SOUP WITH LENTIL SPROUTS



Cream of Wild Mushroom Soup With Lentil Sprouts image

Provided by Craig Claiborne

Categories     soups and stews, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 pound shiitake mushrooms
10 ounces fresh cultivated mushrooms
9 tablespoons butter
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1 1/4 cups finely chopped leeks
4 tablespoons finely chopped shallots
1 cup finely chopped onion
1/4 cup flour
3 cups cold fresh or canned chicken broth
3 cups heavy cream
1 tablespoon lemon juice
Salt to taste if desired
Freshly ground pepper to taste
1/4 pound dried lentils, sprouted (see note)
2 tablespoons finely chopped parsley plus parsley for garnish

Steps:

  • Pull off stems from shiitake mushrooms and set aside. Cut off stems of cultivated mushrooms and set aside.
  • Cut shiitake caps in half. Cut each half crosswise into very thin slices. There should be about 4 cups.
  • Heat 4 tablespoons of the butter in a kettle or casserole and add celery, carrot, leek, 2 tablespoons shallots, onion and the stems of the shiitake and cultivated mushrooms. Cook, stirring, about 5 minutes and sprinkle with flour. Cook, stirring, about 2 minutes and add chicken broth. Bring to the boil and add cream. Let simmer about 20 minutes, stirring often from the bottom.
  • Meanwhile, put the cultivated mushroom caps into the container of a food processor or electric blender and sprinkle with lemon juice. Blend thoroughly. There should be about 3 cups.
  • Heat 2 tablespoons butter in a skillet and add the remaining 2 tablespoons shallots. Cook briefly, stirring, and add the cultivated mushrooms. Add salt and pepper. Cook, stirring often, over high heat, until mushrooms give up their liquid. Cook, stirring often, until the liquid evaporates. Set aside.
  • Line a bowl with a sieve, preferably of the sort known in French kitchens as a chinois. Pour the mushroom and vegetable mixture into the sieve. Press to extract as much liquid as possible from the solids. Pour the soup into a clean kettle or casserole and add the cultivated mushroom mixture.
  • Heat the remaining 3 tablespoons butter in a skillet and add the thinly sliced shiitake mushroom pieces. Sprinkle with salt and pepper. Cook, stirring often, about 4 minutes and add the sprouted lentils. Cook, tossing and stirring, about 1 minute or until lentils are thoroughly heated. Add the chopped parsley and stir to blend. The lentil mixture may be added to the simmering soup or it may be spooned onto the individual portions of hot soup just before serving. Garnish each serving with more chopped parsley.

Nutrition Facts : @context http, Calories 535, UnsaturatedFat 15 grams, Carbohydrate 24 grams, Fat 47 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 29 grams, Sodium 765 milligrams, Sugar 7 grams, TransFat 1 gram

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WILD MUSHROOM LENTIL-VEGGIE SOUP - VEGWEB.COM
1 tablespoon olive oil 2 whole or 8-10 baby carrots, diced 1 small zucchini, sliced in half-moon shape 1 small or 1/2 medium onion, diced 1/2 red bell pepper, diced
From vegweb.com


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