Chestnut Mushroom Soup

Chestnut Mushroom Soup

Chestnut Mushroom Soup

 1 TPSB olive oil
 2-3 carrots, diced
 1 onion, diced
 2 cloves of garlic, minced
 1 cup of chestnut mushrooms (or shiitake, bunapi, crimini), cleaned and with
the ends of the stems cut off
 8-10 cups of vegetable broth/water, depending on how much broth you like
 ½ cup of white wine
 2 bay leaves
 1 cup small green lentils
 ½ cup amaranth grain
 4-5 kale, chard or other hearty green leaves chopped into bite sized pieces
(about 2 cups chopped)
 Salt and pepper, to taste

1. Heat the oil in a large pot, before adding the carrots, onions and garlic and

mushrooms. Cook for 2-3 minutes before adding the vegetable broth, wine, bay

leaves and lentils. Bring to a boil, reduce to a simmer, cover and let cook for 20


2. After 20 minutes, add the amaranth and greens. Cover again and allow to cook

for an additional 20 minutes.

3. Taste the lentils- if they are soft enough, remove from the heat and season to

taste with salt and pepper. If not, allow to cook for another 5-10 minutes, until they

are soft.


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