Mushroom Lentil Soup Crock Pot Food

MUSHROOM AND LENTIL SOUP

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.

CREAMY VEGETARIAN LENTIL-MUSHROOM SOUP

Steps:

• In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes.
• In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley.
• Stir in water, mushroom soup, and bouillon.
• Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
• Top each serving with a dollop of sour cream.
• 4 servings.

MUSHROOM LENTIL SOUP (CROCK POT)

Steps:

• In a heatproof measuring cup or bowl combine hot water and dried mushrooms and let stand for 30 minutes or so, strain but reserve liquid. Pat dry and chop. Set aside.
• In a skillet over medium heat, heat oil and then add onion, celery and carrots, cook stirring until softenened (5-10 minutes). Stir in chili powder and mushrooms and cook another minute or so.
• Stir in tomatoes (with juice) and bring to a boil. Transfer to crock pot.
• Add vegetable broth, reserved mushroom liquid and lentils. Cover and cook on low for 8-10 hours (or high for 4-5 hours) or until vegetables are tender.
• Stir in lemon juice, salt and pepper.
• Spoon into bowls and garnish with chives or parsley (we used chives -- yum!).

MUSHROOM AND LENTIL SOUP

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.
• Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.

LENTIL SOUP WITH MUSHROOMS

Steps:

• Combine bell pepper, tomatoes, onion, and garlic in a blender; blend until smooth. Transfer mixture to a Dutch oven and cook over medium heat, stirring until mixture starts to brown, 5 to 10 minutes. Add water, lentils, basil, Italian seasoning, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until lentils are soft, 25 to 30 minutes.
• Meanwhile, heat olive oil in a skillet. Add mushrooms and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 5 minutes. Add cooked mushrooms to lentil soup and simmer an additional 2 to 3 minutes.

MUSHROOM AND BARLEY SOUP (CROCK POT)

Steps:

• Place the dried mushrooms in a heatproof measuring cup and cover with hot water. Let sit until softened. Drain, reserving 1/2 cup of the liquid. Slice mushrooms. Set aside.
• In a small skillet heat oil over medium heat. Add onion, carrot and celery and cook until softened (5 minutes).
• Transfer vegetables to crock pot and add barley, both kinds of mushrooms, broth, reserved mushroom soaking liquid, thyme and salt and pepper. Cover and cook on low for 6 hours.
• Serve garnished with chives.

SLOW COOKER LENTIL SOUP

Steps:

• Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
• Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.

FRENCH LENTIL AND MUSHROOM SOUP

Steps:

• Heat the olive oil in a large stockpot over medium-high heat. Add the leeks, celery, mushrooms, and sauté for 6-8 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, stirring occasionally. Pour in the white wine and deglaze the pan by using a wooden spoon to gently lift up any brown bits that have stuck to the bottom of the pan.
• Add in the vegetable stock, thyme and bay leaves and stir to combine. Continue cooking until the soup reaches a simmer. Add in the lentils and stir to combine. Then reduce heat to medium-low, cover, and simmer for 30 minutes or until the lentils are tender, checking back occasionally to stir the soup so that the lentils do not stick to the bottom of the pot.
• Remove and discard the thyme sprigs and bay leaves. Stir in the spinach and balsamic until the spinach begins to wilt. Then give the soup a taste and season with however much salt, black pepper, and/or extra balsamic you think is needed.
• Serve the soup warm,* garnished with an extra crack of black pepper (I also sprinkled some microgreens on top of mine), and enjoy!

VEGETARIAN MUSHROOM-LENTIL SOUP

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.

CROCK POT CREAM OF MUSHROOM SOUP

Steps:

• Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
• Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well.
• Place in 5 quart slow cooker.
• Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth.
• Cook covered, on LOW for 4 hours.
• Turn setting to high; cook 1 hour longer, stirring occasionally.
• Stir in parsley and Serve.

MUSHROOM LENTIL BARLEY STEW

Steps:

• In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
• Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

MUSHROOM, LENTIL, AND POTATO SOUP

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.