Creamy Mushroom and Lentil Soup
This creamy mushroom and lentil soup is made with white mushrooms, lentils, carrots, vegetable broth, milk, and sour cream for a hearty soup.
Servings: 4 (1-½ cup) servings
Calories: 404kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound white mushrooms sliced
- 1 large yellow onion diced
- 2 medium carrots peeled and sliced
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup dried brown lentils rinsed
- 4 cups vegetable broth
- 1 cup milk
- ½ cup sour cream
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- In a large pot, heat olive oil over medium heat. Add the mushrooms and sauté until the liquid has released and evaporated, about 5-6 minutes.
- Add the diced onion and sliced carrots, cooking 3-5 minutes until the onions are translucent.
- Stir in the thyme and flour, mixing well to coat the vegetables. Cook for about 1-2 minutes.
- Add the brown lentils and vegetable broth. Stir to combine. Bring the mixture to a boil, then add the milk. Reduce the heat to low and simmer uncovered for 20 minutes, or until the lentils are tender, stirring occassionally.
- Remove from the heat and stir in the sour cream, salt (to taste), and black pepper. Serve warm.
Video
Notes
Lentils: Rinse the dried lentils under cold water and pick out any stones or debris before cooking. You do not need to soak them before cooking.
Storage: To store leftovers, let the soup cool completely and transfer it to an airtight container. Refrigerate for up to 4 days. Freezing is not recommended because the dairy can cause the soup to change texture.
Nutrition
Calories: 404kcal | Carbohydrates: 49g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 24mg | Sodium: 1294mg | Potassium: 1107mg | Fiber: 17g | Sugar: 12g | Vitamin A: 5903IU | Vitamin C: 9mg | Calcium: 159mg | Iron: 5mg
