Ingredients for Easy Mushroom Soup

• Olive Oil: This trusty ingredient provides a smooth, rich flavour that enhances the taste of sautéed vegetables. It also helps in browning the mushrooms, which deepens their earthy flavour. Olive oil is a heart-healthy fat that’s rich in antioxidants, making it both a flavorful and nutritious choice.
• Chilli Flakes: Adding a subtle kick to the soup, balancing the earthy flavours of the mushrooms with a hint of heat. They’re a great way to enhance the overall flavour profile without overwhelming the dish. If you prefer a milder soup, you can reduce the amount or omit them entirely.
• Onion, Carrot & Celery: Known as the “holy trinity” in cooking, this trio forms the aromatic base of the soup. The onion provides sweetness, the carrot adds a slightly earthy flavour, and the celery contributes a mild bitterness that balances the richness of the other ingredients. Together, they create a flavorful foundation for the soup.
• Garlic: Fresh garlic infuses the soup with a deep, aromatic flavour that complements the earthy mushrooms, fresh thyme and the “holy trinity”. Essential to any savory dish in my opinion!
• Cremini Mushrooms: Cremini mushrooms are the stars of this soup, offering a rich, earthy taste that defines the dish. These mushrooms have a deeper flavour than white button mushrooms and hold up well in soups. You could swap them out for whatever mushrooms you have on hand but expect the taste to differ slightly.
• Green Lentils: The ingredient that carries the majority of the protein in this soup. Lentils add a hearty texture to the soup, making it a filling and satisfying meal. Green lentils keep their shape better than red which is why I opted to use them in this recipe, however, you can use whatever lentil variety you prefer such as beluga or brown. Lentils are high in fibre, iron, and folate, making them a great choice for a nutritious, meat free meal. Don’t forget to rinse them well before cooking to aid digestion.
• Fresh Thyme: Fresh thyme adds a subtle herby note that pairs beautifully with the earthy flavours of the mushrooms. It has a slightly minty and lemony flavour that brightens up the soup.
• Vegetable or Chicken Broth: The stock forms the base of the soup, infusing it with a savoury depth of flavour. Chicken stock adds a richer, more robust taste, while vegetable stock keeps it light and plant based. Both options are full of nutrients and add to the overall richness of the soup.
• Parmigiano Rind (Optional): Adding a Parmigiano rind to the soup while it simmers imparts a deep umami flavour. It’s a great way to use leftover rinds and adds a layer of complexity to the soup.
• Baby Spinach: Adding a touch of vibrance and freshness touch to the soup. You can use any green like kale or Swiss chard but I love spinach because it wilts quickly in the hot soup. Spinach is also rich in iron, vitamins, and antioxidants!
• Sea Salt & Pepper: The salt balances the sweetness of the vegetables and the richness of the mushrooms, while the pepper adds a subtle spice that rounds out the dish.