Creamy Mushroom Lentil Soup

Mushroom soup from a can is one thing and its good, but this is awesome. We have pureed some button mushrooms into the base for thickness and then you can use slices of portabella, button, shitake, oyster or a mix of all to garnish the soup.

Ingredients

2 tbsp butter
1 ½ cups or 1 small leek (sliced, discard dark green portion)
2 tablespoons or 2-3 cloves garlic (minced)
4 cups or 12-14 white or brown button mushrooms (quartered or halved)
3 ½ cups chicken or vegetable broth
½ cup light cream
½ tsp dried thyme leaves
4 cups assorted mushrooms (sliced)
2 cups cooked red lentils
Salt and pepper to taste

Directions

Preheat a large pot over medium heat.
Stirring constantly, sauté leeks in the butter for approximately 2-3 minutes.
Add garlic and 4 cups of button mushrooms. Sauté for another 5 minutes, stirring occasionally.
Add broth, cream and thyme and simmer for 10 minutes. Remove soup base from heat for a couple of minutes to cool.
In a large frying pan over medium-high heat, sauté the remaining mushrooms using a light coating of oil or butter until lightly browned, approximately 7 minutes. Set aside until step 7.
In small batches, carefully puree soup base in a blender starting on low. Add pureed contents back to the pot.
Add sautéed mushroom, cooked lentils, salt and pepper to the soup base serve and enjoy.

PREP 20 mins
COOK 20 mins