Earthy lentils and root vegetables mingle in this mushroom soup for a distinct, umami flavor. To balance out the richness of these vegetables and porcini mushrooms, top this filling soup with gremolata made with parsley and lemon zest for an essence of herb and citrus.
½ ounce (about ½ cup) dried porcini mushrooms
1 cup boiling water
2 tablespoons olive oil, divided
2 large carrots, peeled and finely chopped
1 small onion, finely chopped
2 ribs celery, finely chopped
3½ teaspoons salt, divided, plus more to taste
16 ounces (about 3-4 cups) sliced cremini mushrooms
2 teaspoons grated garlic, divided
¾ teaspoon red chile flake, divided
½ teaspoon dried thyme
8 cups vegetable broth
2 cups brown lentils
1 tablespoon lemon zest
½ cup finely chopped parsley leaves
- Add dried porcini to boiling water and steep for 10 minutes. Drain, reserving soaking liquid, and finely chop mushrooms.
- Heat 1 tablespoon olive oil in a large dutch oven over medium-high heat until shimmering. Add carrot, onion, celery, and 1 teaspoon salt and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add remaining 1 tablespoon olive oil, sliced cremini mushrooms, 1½ teaspoons garlic, ½ teaspoon red chile flake, thyme, and 1 teaspoon salt and cook, stirring occasionally, until mushrooms have softened and released their liquid, 6 to 8 minutes.
- Add broth and chopped porcinis and their soaking liquid to the pot, cover, and bring to a boil over high heat. Add lentils and 1½ teaspoons salt and return to a boil, then reduce to a simmer and cook, covered, until lentils are tender, 45 minutes.
- Transfer 2 cups of soup to a blender, secure lid, and remove center piece to allow steam to escape. Blend until smooth, 1 minute, then return to dutch oven and stir to combine. Season with salt.
- While soup simmers, add remaining grated garlic, lemon zest, parsley, and remaining red chile flake to a small bowl and stir to combine. Serve soup in individual bowls and top with gremolata.
Recipe ByAli Ramee