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Creamy Mushroom and Lentil Soup

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.

Author: Kelsey Smith

Meal Type: Soups & Stew

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4 serving

Calories: 321 kcal per serving

Ingredients

  • 2 tablespoon - olive oil
  • 1 pound - white mushrooms
  • 1 - yellow onion
  • 2 - carrots
  • 1 teaspoon - dried thyme
  • 2 tablespoon - all-purpose flour
  • 1 cup - dried brown lentils
  • 4 cup - vegetable broth
  • 1 cup - milk
  • ½ cup - sour cream
  • ½ teaspoon - salt
  • ¼ teaspoon - black pepper

Instructions

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

Nutrition

Energy: 321 kcal | Total Fat: 18 g | Saturated: 5 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 23 mg | Total Carbs: 31 g | Fiber: 7 g | Sugars: 11 g | Proteins: 12 g | Sodium: 1,178 mg | Polyunsaturated: 3 g | Monounsaturated: 8 g

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