Mixed Wild Mushroom and Lentil Soup

Sometimes when I come home from a good day of mushroom foraging, I’ll find myself with a mixed bag of mushrooms… a little bit of this, a little bit of that.

Often when this happens, I’ll end up making a dish like this one that includes a bunch of different mushrooms in it, rather than make a recipe with a single variety.

In this case, I had some hen of the woods, elm oyster mushroom, bear’s head tooth, black staining polypore, and chicken of the woods.

This is one of those awesome recipes that you can tailor to your own situation without detracting from its deliciousness:

Got different wild mushrooms? Use those!

Want to do store-bought mushrooms instead? Sure, that works too!

Prefer different greens than spinach, like nettles, kale, collards, or chard? Any will do!

Don’t have brown lentils in your pantry? Any other lentils will do the trick (though your consistency may change a bit)!

Want to add meat? Go for it – shredded chicken or tiny venison meatballs would be great!

Prep Time15 min
Cook Time1 hr
Total Time1 hr 15 min
Yield4 servings

Cuisine
- American
- Wild Edibles
Course
- Main Course
- Soup
Cooking Method
- Sautéing
- Simmering
Suitable for Diet
- Vegetarian

Ingredients

1.5lbs (0.7kg) mixed mushrooms, chopped
2 tablespoons butter
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons flour
3 tablespoons tomato paste
1 teaspoon ground cumin
1 tsp ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1/2 cup French green or brown lentils
6 cups mushroom stock (or use chicken or vegetable stock)
7oz (200g) chopped spinach (frozen)
1 tablespoon sherry or cider vinegar

Preparation

Chop mushrooms into a small dice.

Melt the butter in medium/large pot over medium-high heat.

Add the mushrooms and onion and cook until liquid dissipates and mushrooms begin to brown.

Add garlic, spices, flour, and tomato paste and cook, stirring often, for 3 minutes until everything begins to brown and stick.

Add lentils and stock.

Bring to a boil then lower to a simmer.

Simmer for 30 minutes, or until lentils are tender and the soup has thickened a bit. Add the spinach and vinegar and cook for another 15 minutes. Enjoy!

Notice how I didn’t have you scroll through pages of mundane nonsense to get to the recipe? Notice that there were no annoying pop-ups or ads? That was on purpose!

I want finding and using my recipes to be easy for you, not frustrating. That does translate into a lot of lost income for me though. If you made this recipe and loved it, would you consider “buying me a coffee” and donating a buck or two through the Buy Me a Coffee app? It will help me keep pumping out recipes like this one!

https://www.buymeacoffee.com/intrepideater