Mushroom, Lentil and Miso Cream Soup
A rich, savoury cream soup of mushrooms and brown lentils, finished with a spoonful of miso for deep umami flavour.
⏱️ Prep: 10 min
Ingredients
| 1 глава/head | onion |
| 4 скилидки/cloves | garlic |
| 6-7 чаши (500 г)/cups (500 g) | sliced mushrooms |
| 1.5 ч.л./tsp | fresh thyme |
| 4 чаши (950 мл)/cups (950 ml) | broth |
| 1/2 чаша (100 г)/cup (100 g) | brown lentils |
| 1 с.л./tbsp | miso |
Instructions
- Heat a little fat in a large pot. Slice the mushrooms, garlic, onion and thyme.
- Sauté the onion in the pot for 2-3 minutes. Add the garlic and mushrooms and cook for about 10 minutes, until the mushrooms reduce and their liquid evaporates.
- Add the thyme and stir, then add the lentils and broth and boil for 25 minutes.
- Blend the soup and stir the miso into it. If the soup is too thick, add more broth.
- Serve with sliced mushrooms and fresh parsley.
Note: You can store it in the fridge for up to 5 days or freeze it for up to 3 months.