There's something incredibly comforting about a warm bowl of soup, especially when the weather turns chilly. One of my favorite soups to make is this Lentil and Mushroom Stroganoff Soup. It's hearty, flavorful, and packed with nutrients, making it the perfect cozy meal. I remember one blustery day, feeling totally down in the dumps. I whipped up a batch of this, and it honestly lifted my spirits! It's that kind of soup ā a real hug in a bowl.
This recipe takes the classic flavors of stroganoff and transforms them into a satisfying soup. Earthy mushrooms and wholesome lentils are simmered in a rich, creamy broth, creating a symphony of flavors and textures that will tantalize your taste buds. It's also surprisingly easy to make, so don't be intimidated if you're not a seasoned chef. Even I make silly mistakes sometimes, but I just love to cook anyway! The aroma alone will fill your kitchen with warmth and comfort. Get ready to cozy up with a bowl of this amazing soup!
Required Equipments
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
Lentil and Mushroom Stroganoff Soup: Frequently Asked Questions
Lentil and Mushroom Stroganoff Soup
This Lentil and Mushroom Stroganoff Soup is a hearty and comforting dish combining earthy mushrooms and wholesome lentils in a creamy, flavorful broth. It's easy to make and perfect for a cozy meal on a chilly day. I think you're going to just love it.
ā³ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
š½ Ingredients
š Instructions
- Begin by prepping your vegetables: Finely dice one large onion, mince 2-3 cloves of garlic, and slice about 8 ounces of your favorite mushrooms. I really like using a mix of cremini and shiitake for that deep, earthy flavor. Also, give about a cup of carrots a good dice. Set aside.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Don't rush this step, getting that onion nice and sweet makes a big difference!
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn it!
- Introduce the sliced mushrooms and diced carrots to the pot. Cook, stirring occasionally, until the mushrooms have released their moisture and are nicely browned, approximately 8-10 minutes.
- Stir in 2 tablespoons of all-purpose flour. Cook for about 1-2 minutes, stirring constantly, to create a roux. This will help thicken the soup later. Make sure there aren't any clumps of flour.
- Gradually pour in 6 cups of vegetable broth, stirring continuously to prevent lumps from forming. Next, add 1 cup of brown or green lentils (rinsed), 1 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, salt, and pepper to taste. Now's the time to experiment with the seasonings to see what flavors you can create. One time I accidentally added some basil, and it was amazing!
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- Once the lentils are cooked, stir in 1/2 cup of sour cream or Greek yogurt for that classic stroganoff creaminess. If you're going for a vegan version, cashew cream or coconut cream works wonders too!
- Taste and adjust seasoning as needed. A squeeze of lemon juice can brighten up the flavors. I always add a pinch of red pepper flakes for a little bit of heat.
- Serve hot, garnished with fresh parsley or dill. A swirl of extra sour cream on top is always welcome. Enjoy!
š Notes
š Nutrition
Calories: 320 kcal
Protein: 18g
Fat: 12g
Carbohydrates: 45g
Fiber: 15g
Calcium: 80mg
