Creamy Mushroom Lentil Soup with Sourdough Croutons

Creamy Mushroom Lentil Soup with Sourdough Croutons

Yield 4 servings


  • 2 Tablespoons olive oil
  • 1 pound mixed mushrooms, sliced
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 teaspoons fresh thyme leaves
  • ½ teaspoon salt
  • Pinch black pepper
  • ½ cup white wine
  • 3 cups vegetable broth
  • 1 cup uncooked French green lentils, rinsed and drained
  • ¾ cup half-and-half
  • 3 green onions, chopped

For the Sourdough Croutons

  • 3 cups cubed sourdough bread
  • 2 Tablespoons olive oil
  • 1 teaspoon fresh thyme leaves
  • Pinch salt


Heat the oven to 325°F. In a medium Dutch oven, heat the 2 Tablespoons olive oil over medium heat. Add the mushrooms and onions and cook 10 to 15 minutes, stirring occasionally until softened.

Add the garlic, 2 teaspoons thyme, ½ teaspoon salt, pepper, and white wine. Cook an additional 2 minutes until fragrant.

Add broth and lentils, bring to a boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 30 minutes.

Meanwhile, in a large bowl, toss together the bread, 2 Tablespoons olive oil, 1 teaspoon thyme, and pinch of salt. Spread in a single layer on a baking sheet. Bake 15 to 20 minutes or until golden brown and crispy.

Carefully transfer 1 cup of the soup to a blender and puree until smooth. Return the pureed soup and half-and-half to the dutch oven and stir to combine well. Garnish soup with croutons.