Best 4 Potato Lentil And Wild Mushroom Soup Recipes

Indulge in a hearty and flavorful journey with our tantalizing Potato, Lentil, and Wild Mushroom Soup. This symphony of flavors brings together the earthy goodness of wild mushrooms, the comforting warmth of lentils, and the classic taste of potatoes, creating a comforting and nourishing meal.

Dive into the depths of this rich and creamy soup, where each spoonful unveils a harmonious blend of textures and tastes. The tender potatoes melt in your mouth, the lentils add a satisfying bite, and the meaty wild mushrooms lend a savory umami flavor.

This culinary masterpiece is not just a feast for the taste buds but also a testament to the power of simple, wholesome ingredients. It's a symphony of flavors that will warm your soul and leave you craving for more.

But our culinary adventure doesn't stop there. Along with the featured Potato, Lentil, and Wild Mushroom Soup, you'll also discover a treasure trove of other delectable soup recipes within this article.

Embark on a zesty expedition with our Lemony Chicken Noodle Soup, where the tang of lemon awakens your senses and the tender chicken and comforting noodles provide a classic comfort food experience.

If you seek a hearty and robust flavor, our Beef and Barley Soup awaits you. Savor the succulent beef, the plump barley, and the rich broth that comes together in perfect harmony.

For a vegetarian delight, our Minestrone Soup beckons with its vibrant medley of vegetables, beans, and pasta. Each spoonful is a burst of color and flavor that will leave you feeling satisfied and refreshed.

And if you're craving something creamy and indulgent, our Creamy Tomato Soup will hit the spot. Picture velvety smooth tomatoes, a touch of cream, and a sprinkle of herbs, all coming together in a luscious embrace that will tantalize your taste buds.

So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that promises warmth, flavor, and pure comfort in every spoonful.

Let's cook with our recipes!

MUSHROOM AND LENTIL SOUP

Mushroom And Lentil Soup image

Thanks to rich lentils and meaty mushrooms, this vegetarian soup still has all the stick-to-your-ribs heartiness of beef stew.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 50m

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
5 small carrots, diced small
1 medium red onion, diced small
4 garlic cloves, minced
3/4 pound cremini or button mushrooms, trimmed and coarsely chopped (4 cups)
Coarse salt and ground pepper
9 sprigs thyme
3/4 pound brown lentils (1 3/4 cups)
2 tablespoons soy sauce
2/3 cup nonfat plain Greek yogurt, for serving

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.

Nutrition Facts : Calories 452 g, Fat 8 g, Fiber 29 g, Protein 28 g, SaturatedFat 1 g

MUSHROOM, LENTIL, AND POTATO SOUP

Mushroom, Lentil, and Potato Soup image

Delicious, easy, vegan meal. Great for a cold day!

Provided by mina

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h10m

Yield 2

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 small onion, chopped
4 large fresh mushrooms, chopped
1 Yukon Gold potato, diced
½ cup dry brown lentils
1 clove garlic
2 tablespoons chopped fresh parsley
2 tablespoons chopped fennel greens
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon ground turmeric, or to taste
3 cups water

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.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 46.1 g, Fat 14.4 g, Fiber 17.2 g, Protein 15.8 g, SaturatedFat 2 g, Sodium 607.9 mg, Sugar 3.3 g

CHICKEN AND POTATO CASSEROLE

Chicken and Potato Casserole image

This is a chicken and potato casserole recipe I made up and may still need tweaking. It only takes a few ingredients and is super easy to make.

Provided by kimw37

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
4 each potatoes, peeled and cubed, or more to taste
1 (15.25 ounce) can whole kernel corn, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 ½ cups canned chicken, drained
½ cup milk
⅓ cup sour cream
2 tablespoons salted butter, melted
1 cup shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.6 g, Cholesterol 57 mg, Fat 17.7 g, Fiber 3.4 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 741.3 mg, Sugar 3.5 g

POTATO, LENTIL, AND WILD MUSHROOM SOUP

POTATO, LENTIL, AND WILD MUSHROOM SOUP image

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 ounce dried porcini mushrooms
1 cup boiling water
2 Tbsp olive oil
1 1/2 cups chopped shallots
2 lbs russet potatoes, peeled, cut into 1/2 to 3/4 inch pieces
4 14 1/2 ounce cans beef broth
3/4 lb fully cooed reduced fat sausage, cut in half lengthwise
1 1/4 cups lentils, rinsed, drained
1 1/4 tsp dried thyme

Steps:

Add hot water to mushrooms and let stand till soft, about 20 minutes. Heat oil. Saute shallots till soft, 5 minutes. Add potatoes, broth, sausage, lentils and thyme. Add mushrooms to soup, reserving liquid. Strain mushrooms liquid to remove any sediment. Add to soup. Cook till potatoes and lentils are tender and soup is thick, stirring occasionally, about 1 hour and 15 minutes. Transfer sausage and slice. Transfer 1 1/2 cusp soup to blender and puree. Return puree and sausage to soup. Season with walt and pepper.

Tips:

Use a variety of mushrooms. This will give your soup a more complex flavor. Some good choices include shiitake, oyster, and cremini mushrooms.
Don't overcrowd the pot. If you add too many ingredients at once, the soup will be watery and bland. Add the ingredients in batches, and cook them until they are softened before adding the next batch.
Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a splash of lemon juice or vinegar to brighten the flavors.
Serve the soup with a variety of toppings. Some good choices include grated Parmesan cheese, chopped parsley, or croutons.

Conclusion:

This potato, lentil, and wild mushroom soup is a hearty and flavorful meal that is perfect for a cold day. It is also a good source of protein, fiber, and vitamins. With a few simple tips, you can make this soup even more delicious and nutritious.