An incredibly comforting, wholesome, nourishing, vegetarian and vegan, smoked mushroom soup that is dairy free with no added sugar.
Don’t be scared though, this has incredible flavor and is pure comfort for a cold winter.
I’m not gonna lie. This month has been hard. HARD. The kids have had a total of 10 “snow days” this school year so far due to snow and icy conditions in Portland.
They finally went back today, albeit with a 2-hour late start. But I’ll take it. And I’ll take all the comfort food in the world to soothe my anxious soul.
On these long and cold days it has been very hard to keep my sanity. But on one such day, with the hubs home, I left to run some errands and returned to my house smelling like heaven. No it wasn’t smoked meat (shocker I know!). It was homemade vegetable stock. The meat-loving-die-hard-carnivore made his wife homemade vegetable stock! He knew I’d been craving soup and wholesome food, trying to take a break from heavy meats and so he made me veggie stock. People, this is more romantic than flowers! I should also mention we’ve been doing a sugar cleanse, meaning no added sugar in anything (which, not gonna lie, is hard when you’re copped up inside with two antsy six year olds). So the smell of fresh stock in the house was the perfect distraction for my sweet cravings. We needed to make soup with this lovely stock.
In trying to compromise making something meat free (and also sugar free) we decided on one of our favorite soups, but altered it a bit to make it less rich. Smoked Mushroom Soup. We often make a creamy version of mushroom soup, but I wanted to cut the cream and add more vegetables. This is it!
Smoked Mushroom and Lentil Soup
How to Smoke Mushrooms
You start by smoking your mushrooms. Coat them well with olive oil, salt and pepper. Be generous with this as it’s the only time you’ll be seasoning your mushrooms. If you feel like adding your favorite dry rub to the mushrooms go for it. We like to keep it simple with salt and pepper. Then place them on your smoker for up to 45 minutes.
You may want to check on them after 30 minutes to see if you’re liking the flavor. We found the shiitakes needed less time on the smoker as they take to the flavor much quicker, but the creminis need at last 45 minutes or so. Just be sure to monitor them and adjust cooking times to how you like the flavor.
When they’re done just remove them and slice them when they’re cool enough to work with.
Building the Soup
Then just build your soup by softening up your onions, carrots, celery, and garlic. Add your smoked mushrooms, veggie broth, lentils, seasonings, and simmer away. The lentils and the mushrooms will make the dish hearty and substantial enough to satisfy you as a stand-alone meal.
Vegetarian and vegan, dairy free, sugar free, Smoked Mushroom Soup. Incredibly nourishing and wholesome! Not to mention ridiculously delicious!!!
- 16 oz cremini mushrooms, “baby bella”, cleaned and stems removed
- 4 oz shiitake mushrooms, optional
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 3-4 tablespoons olive oil
- 1 medium white onion, diced (about 1 ½ cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 2 cloves garlic, minced
- 6 cups vegetable stock
- ½ cup green lentils
- 10 sprigs thyme, tied together with kitchen string
- 1 bay leaf
Preheat smoker to 200 degrees.
In a large bowl toss the mushrooms with the olive oil, salt, and pepper until well coated. Lay out evenly on a baking sheet or lined tray (shown in photos above).
Place the tray on the smoker, cover, and smoke for approximately 45 minutes. Taste one to see if you like the smoke infusion. Remove from smoker. When cool enough to work with, slice the mushrooms into thin slices.
In a med-large saucepan add one tablespoon of olive oil and the onions. Cook 5 minutes, until starting to get tender. Add the carrots and celery. Stir together and cook an additional 5 minutes. Add garlic and cook 1 more minute.
Add the vegetable stock, thyme, lentils, bay leaf and the sliced smoked mushrooms. Stir together and simmer 20-30 minutes, until lentils have softened.
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