Chef Marjorie Druker’s Mushroom Lentil Soup

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Chef Marjorie Druker’s Mushroom Lentil Soup
Serves Makes 8 servings
Meal type Dry Sherry, Lentil, Onions, Oyster Mushroom, Portobello Mushroom
Season Fall, Winter

Ingredients

  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 Spanish onion, peeled and diced
  • 2 ribs celery, diced
  • 6 carrots, peeled and diced or sliced
  • 2 portobello mushroom caps, diced
  • ¼ pound shiitake mushrooms, sliced
  • ¼ pound oyster mushrooms, sliced
  • ½ pound dried lentils
  • 1 cup dry sherry
  • 8 cups beef stock
  • 2 bay leaves
  • 1 tablespoon chopped fresh thyme
  • ¼ cup chopped fresh parsley
  • 1 bunch scallions, sliced
  • 1 tablespoon sherry vinega
  • Kosher salt and freshly ground black pepper, to taste

Directions

1 Heat a stockpot over medium-high heat. Add the olive oil, garlic, onion, celery and carrots. Sauté for 7 minutes.
2 Add the portobello, shiitake and oyster mushrooms. Sauté an additional 3 minutes. Add the lentils, sherry, stock and bay leaves. Bring to a boil. Reduce the heat to medium and simmer for 1 ¼ hours.
3 Remove from the heat and discard the bay leaves. Add the thyme, parsley, scallions, vinegar, salt and pepper. Stir well.