Mushroom Lentil Soup Crock Pot Recipes

MUSHROOM LENTIL BARLEY STEW

Steps:

• In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
• Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

MUSHROOM AND LENTIL SOUP

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.

FRENCH LENTIL AND MUSHROOM SOUP

Steps:

• Heat the olive oil in a large stockpot over medium-high heat. Add the leeks, celery, mushrooms, and sauté for 6-8 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, stirring occasionally. Pour in the white wine and deglaze the pan by using a wooden spoon to gently lift up any brown bits that have stuck to the bottom of the pan.
• Add in the vegetable stock, thyme and bay leaves and stir to combine. Continue cooking until the soup reaches a simmer. Add in the lentils and stir to combine. Then reduce heat to medium-low, cover, and simmer for 30 minutes or until the lentils are tender, checking back occasionally to stir the soup so that the lentils do not stick to the bottom of the pot.
• Remove and discard the thyme sprigs and bay leaves. Stir in the spinach and balsamic until the spinach begins to wilt. Then give the soup a taste and season with however much salt, black pepper, and/or extra balsamic you think is needed.
• Serve the soup warm,* garnished with an extra crack of black pepper (I also sprinkled some microgreens on top of mine), and enjoy!

SLOW COOKER LENTIL SOUP

Steps:

• Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
• Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.

MUSHROOM LENTIL SOUP (CROCK POT)

Steps:

• In a heatproof measuring cup or bowl combine hot water and dried mushrooms and let stand for 30 minutes or so, strain but reserve liquid. Pat dry and chop. Set aside.
• In a skillet over medium heat, heat oil and then add onion, celery and carrots, cook stirring until softenened (5-10 minutes). Stir in chili powder and mushrooms and cook another minute or so.
• Stir in tomatoes (with juice) and bring to a boil. Transfer to crock pot.
• Add vegetable broth, reserved mushroom liquid and lentils. Cover and cook on low for 8-10 hours (or high for 4-5 hours) or until vegetables are tender.
• Stir in lemon juice, salt and pepper.
• Spoon into bowls and garnish with chives or parsley (we used chives -- yum!).

SLOW COOKER MUSHROOM BARLEY SOUP

Steps:

• Arrange carrots, celery and onion in bottom of slow cooker. Top with mushrooms then garlic, thyme, kosher salt and pepper. Top with barley and add broth.
• Cook 6 hours on low.
• Stir in butter and let cook additional 15 minutes until butter is melted and blended in.

MUSHROOM AND BARLEY SOUP (CROCK POT)

Steps:

• Place the dried mushrooms in a heatproof measuring cup and cover with hot water. Let sit until softened. Drain, reserving 1/2 cup of the liquid. Slice mushrooms. Set aside.
• In a small skillet heat oil over medium heat. Add onion, carrot and celery and cook until softened (5 minutes).
• Transfer vegetables to crock pot and add barley, both kinds of mushrooms, broth, reserved mushroom soaking liquid, thyme and salt and pepper. Cover and cook on low for 6 hours.
• Serve garnished with chives.