Smoky Lentil Mushroom Soup

lentil mushroom soup

Nice and warm on a snowy February day.

I was in 70 degree and sunny temps in FL the other day…only to come back to 27 degrees and snow in NYC. So, why not make some soup? Not that soup fills the void of fresh Florida produce like tomatoes that actually taste like tomatoes….Oh well. I think this soup would benefit from some homemade croutons sprinkled on top and a glass of red wine. Enjoy!

  • 2-3TB olive oil
  • 2 shallots, thinly sliced
  • 3 cloves of garlic minced or pressed
  • 1 package of white button mushrooms, thinly sliced
  • 1 yellow pepper, chopped
  • 1/2C. red wine
  • 1 carton of vegetable broth
  • 1 14oz.can of diced tomatoes (I used Muir Glen Fire Roasted)
  • 2 cans of lentils, rinsed, drained
  • 1 container of spinach, rinsed
  • 2 tsp cumin
  • 2 tsp smoky paprika
  • 1 bay leaf
  • salt and pepper to taste

(Use a Dutch Oven or soup pot) Heat pot first, over medium heat, when pot is hot, add olive oil and then add shallots and garlic, sauté for about 5 minutes. Add mushrooms and yellow pepper and cook for another few minutes, until the vegetables are soft. Add half cup of red wine and stir. Let the wine cook down, then add the vegetable broth, diced tomatoes and then the lentils and spices, stir. Then cover and let simmer for about 30-45 minutes. Add the spinach just before you’re about to eat and let that get wilted. Serve with crusty bread or, make some whole wheat bread croutons* and sprinkle on top of soup. Serves 4 with some leftovers.

*To make croutons: Cut two slices of whole wheat or whole grain bread into 1 inch pieces. Heat 2TB of butter in a pan, add bread and make sure the bread is coated with the melted butter. If bread isn’t coated, then add a little olive oil. Add some salt, pepper to taste.

Roasted Green Beans and Mushrooms

Green beans remind me of summers in Michigan and being a kid, picking them from my (maternal) grandparents’ garden. Somehow, I’d always seem to eat more than I actually brought into the house. So fresh and crisp right off the vine. I like them raw, but in the winter, roasting them seems more appropriate. I had some portobellos mushrooms on hand, so I added them to the mix. This recipe comes together very easily and is a nice side dish. The lemon zest adds a nice kick too.

  • 1lb green beans, washed, trimmed
  • 1 pkg of portobellos, sliced
  • 1 clove of garlic, minced
  • 1 shallot, minced
  • 2 TB of Olive Oil
  • Juice and zest from one lemon
  • a few dashes of crushed red pepper
  • 2 tsp minced rosemary and oregano

Preheat oven to 400 degrees. Wash and trim the beans, add sliced mushrooms and the remainder of ingredients in a bowl. Make sure the vegetables are well-coated with oil. Now, you can place them on a baking sheet, or in a baking dish. (I don’t have a baking sheet with a lip, so I used my regular ones and the oils dripped down to the bottom or my oven, which made for a nice burnt smell. Mmm.) Roast for 20-25 min, or until browned.

Vegetarian Mushroom Soup

The aroma of sautéeing mushrooms, onions, garlic, butter and a dash of Cabernet Sauvignon filled my apartment. Oh, my, was I going to have a nice meal this evening. I had, had mushroom soup in mind for awhile and actually had never made it (I know, weird, right?) until last night. It’s a really simple recipe that comes together pretty quickly. You can use portobello, white or cremini mushrooms, or whatever you have on hand. I used a combination of portobello and white. It’s also a recipe that you can tweak, which is what I did after finding a basic recipe online. Enjoy with a piece of crusty French bread and a glass of wine!

  • 1TB butter, (may need 2)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1-2 tsp of dried thyme (I also added 1 tsp. of rosemary
  • 4-5 cups of sliced mushrooms (I used 6 cups because they cook down)
  • 1 potato, diced
  • 1/4 C. flour
  • 4 C. vegetable stock
  • 1/4 C. red wine
  • Salt and pepper to taste

1. In saucepan, melt the butter over medium heat, add the onions and garlic, thyme, salt and pepper. Cook until softened.

2. Add mushrooms and potato, continue to cook over medium heat. Add the wine if you are using wine. Let simmer until the vegetables are tender. About 10 minutes.

3. Add flour, stir and break up any lumps of flour. About 1 minute. Add vegetable stock and bring to a boil. Reduce the heat and simmer until the broth is thickened.