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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.
Ingredients
Instructions
- Step 1
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.
- Step 2
Add the diced onion and sliced carrots, cooking 3-5 minutes until the onions are translucent.
- Step 3
Stir in the thyme and flour, mixing well to coat the vegetables. Cook for about 1-2 minutes.
- Step 4
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.
- Step 5
Remove from the heat and stir in the sour cream, salt (to taste), and black pepper. Serve warm.
Tips & Tricks
Per serving
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