We sought a healthy, plant-forward soup with a different flavor profile than we typically eat. So we tried this recipe: https://www.feastingathome.com/lentil-mushroom-soup/. It was delicious.
Our modifications: first, we added 1 medium diced carrot along with the mushrooms. For the 1 lb mixed mushrooms, we used 8 oz cremini, 4 oz white button, and 4 oz oyster. Second, for the broth, we started with 5 cups broth (1 quart unsalted + 1 cup Better Than Bouillon), but we eventually ended up with 5 3/4 cup broth (because the lentils kept absorbing liquid). Third, we used 1 medium fresh fennel (diced) and anise seed (which we crushed using a mortar & pestle) with trepidation, imagining the soup would taste like five spice blend. But as it turned out, these strong licorice flavors mellowed into a complex, earthy flavor profile. Finally, at the end of cooking we added 1 tsp Worcestershire sauce for umami. We enjoyed this soup and would make it again. (Feb. 2025)
Cooking Adventures 