Fall is here. It's freezing at night right now where I am and my herbs are just about the only thing left in my garden. During the day though, is beautiful and 60* so we are getting TONS of yard work done. Today we replaced the lamp post out front that had gotten broken when we first moved in. We only took one break from that big job and it was so we could go to the farm and make fresh cider from their apples. (More on both of those later.)
These jobs, although fun and very rewarding, left me in no mood to spend an hour slaving over the stove for dinner. So, being the goddess that I am, I decided ahead of time to make crock pot soup.
This soup epitomizes fall. It is slow food at it's finest, with a creamy tang from the sour cream and some fresh herbs from what is left of my garden this season, I am completely in love. In fact, I am on bowl #3 and I am just really glad I was in the right mind to write down what I did... because I think you are going to love it!
Crock pot Lentil Soup with Portabella Mushrooms
- 3 cups dried lentils
- 4 cups chicken or veggie broth
- 4 cups water
- 2 large portabellas
- 1 onion
- 2 stalks celery
- 2 lg carrots
- 1/2 cup parsley
- 2 bay leaves
- 3 cloves garlic
- 2 1/2 tea kosher salt
- 1/4 tea black pepper
- 1/2 tea dried oregano or 1 tea fresh (minced)
- 1/2 tea dried tarragon or 1 tea fresh (minced)
- 1 can (14 oz) chopped tomatoes
- 2 Tbs balsamic vinegar
- 1 Tbs Worcestershire
- 4 Tbs sour cream (as garnish)
Dice mushrooms, onions, celery, and carrots.
Mince garlic, parsley, and other fresh herbs (if applies).
Put in crock pot and add broth, water, lentils, bay leaves, and salt.
Cook for 6 hours on high.
In the last hour of cooking, add pepper, vinegar, and Worcestershire. Mix well.
Serve with a toasted crusty bread and a heavy dollop of sour cream and seriously enjoy!