Mushroom and Lentil Bisque

A rich and creamy soup full of earthy savory flavour, and packed with fiber and protein to keep you feeling satisfied for hours.

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Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Dinner, lunch, Soup

Cuisine: Canadian

Keyword: bisque, earthy flavour, Fall and winter soups, lentils, mushrooms, soups and stews

Servings: cups

Calories: 152kcal

Ingredients

14 grams dried porcini mushrooms
900 ml mushroom or vegetable stock
250 ml dried brown lentils
30 ml olive oil
3 portobello mushrooms sliced
250 grams cremini mushrooms sliced
2 cloves garlic minced
1 small onion diced
15 ml dried sage
5 ml sherry vinegar
salt and pepper to taste

Instructions

Place the dried mushrooms in a bowl and cover with 500 ml room temperature water. Set aside to soak while you prepare the lentils and mushrooms.
Rinse the lentils, and pick them over, removing any debris or shriveled lentils
In a medium saucepan, combine the lentils and mushroom, or vegetable stock and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 20 to 25 minutes.
While the lentils are cooking brown the mushrooms.
in a large skillet or sauté pan, heat the oil over med. high heat. Add the mushrooms, and cook, stirring frequently, until golden brown. About 10-15 minutes.
TIP: about halfway through the cooking time, pour off the liquid released by the mushrooms into the pot with the lentils.
Stir in the dried sage then transfer to a blender, reserving a few slices of the cremini mushrooms for garnish.
In the same pan, add a little more olive oil and cook the diced onion until it is translucent and just beginning to take on colour, about 5 minutes. Add the minced garlic and cook for another minute. Add the onion, garlic to the blender.
Add the rehydrated mushrooms to the blender. Strain the soaking liquid to remove any dirt/debris, reserving the soaking liquid.
Purée the mushroom lentil mixture until smooth, adding in the reserved liquid from the dried mushrooms to thin as needed.
Note: the soup will be quite thick.
Return the soup to the saucepan, adding in the remaining soaking liquid and additional water until the soup reaches your preferred consistency. Taste and adjust for salt and pepper.
Serve garnished with a few of the reserved sliced mushrooms, a few small sage leaves and a drizzle of olive oil.

Nutrition

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