Monday, May 9, 2011

Creamy Vegetarian Lentil-Mushroom Soup ***

Oh man, I love this one.  There are so many yummy veggies in it, and my kids don't hardly even notice that they're eating them!  I always double the recipe, but that means it has a longer cook time too.  It would do fine with the 10-12 on low, but when I do it on high (which is what I did today), I have to do about 7 hours.  If possible, I add leftover shredded Boston Butt, which was divine.  We ordered one from a fundraiser over the weekend, and my first thought was that I had to make this again.  One time, I just added some cubed ham.  It wasn't as good as the BB, but it was still pretty yummy.  The biggest bonus is that my kids always lick their bowls clean!  I normally just add 8-12 oz of sour cream directly to the crockpot at the end, instead of putting it on each serving.

(luckymommyto2boys ~ Amy ~ Recipezaar)

1/2 lb dry lentils (1 1/4 cups)
2 medium carrots, sliced 1/4 inch thick
1 medium onion, chopped
3 cloves garlic, minced
1/2 cup mushroom, sliced
1 cup sliced celery
1/4 cup snipped parsley
4 cups water
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 teaspoons instant vegetable bouillon granules (or 2 cubes)
sour cream

In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes.
In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery and parsley.
Stir in water, mushroom soup, and bouillon.
Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
Top each serving with a dollop of sour cream.
4 servings.
*I always double the recipe and add 8-12 oz of sour cream directly to crockpot at the end of cooking.  When doubled, it can go 10-12 hours on low or 7 hours on high.

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