Portobello Mushroom Lentil Soup

Absolutely delicious and very, very easy. A nice change from the typical celery/carrot lentil soups. I used about half of the recommended amount of lentils so that it didn't get too thick, and it came out wonderfully. The tomato paste gave it a wonderfully rich flavor, so if you prefer your soups "brothier," go with less tomato paste. We skipped the sherry and just went with a sprinkling of parmesan and it was perfect. This probably would work well with cannellini if you don't have lentils on hand. Thanks for an excellent recipe!

This is a balanced, hearty soup which will be especially popular on winter nights. I only had 4 cups of broth so mine turned out a little more like stew than soup but is quite tasty anyway. I wouldn't suggest serving this to anyone who doesn't like lentils as the flavor definitely comes through, but the onion and pepper flavors are less pronounced. I might top some of the leftovers with sour cream and a little salt instead of parmesan. Next time I make this I will probably add more mushrooms.

I substituted celery for the green pepper & only added a dash of basil instaed of 4 teaspoons. I used a 32 oz. box of chicken broth & a 14 oz. can. The soup gets pretty thick though so you may want to add more broth, possibly at the end. I did simmer the soup for longer than the recipe said. It tastes good with & without the added sherry.

I've been trying a lot of lentil recipes lately because my family is trying to eat cheap and healthy meals. This is one of my favorites. I usually don't like soups very much, but I did like this. It doesn't need the sherry though.

Portobello mushrooms are hard to find where we live so when I ran across them I thought I'd try something new! So.. this soup was what I did. I have one word... BLECH! It was not even edible. My son asked me why the soup tasted like "bathwater!" and he wasn't being rude - he was just asking like any 4 year old. Honestly, I'm not a negative reviewer, but I felt I needed to warn others...

This was really good! I didn't have cooking sherry, so I didn't add it. I also didn't have a green pepper, so I put in some celery, which was good! I did take some fresh, washed spinach and shredded it into my bowl of hot soup. I got the idea from another lentil soup recipe and it tasted really good in here. Maybe too much basil, next time I won't add so much. I did keep adding water to the soup as it cooked, but that's my personal preference on how thick I like it. Will make again!

substituted some water with tomato sauce as we had not tomato paste, used vegetable broth instead of chicken broth, nice simple soup that we will be making again!

Very good! Next time I'd use less lentils and more mushrooms. A nice, easy, satisfying soup.

I thought this was just OK, nothing wrong with it but nothing special. We'll definitely eat it all but I probably won't make it again.

This was easy to prepare and very tasty. I added carrots just because I like them and used yellow lentils because that was what I had. I will make this a staple.

Joe and I both really liked it!

This is a fabulous soup! I was looking for a Lentil soup recipe without carrots and stumbled across this one. I was somewhat hesitant because I was concerned the mushrooms may be too overwhelming - I am SO glad I made it - it is very very good! The mushrooms are not overpowering at all. I used all the ingredients and only substituted yellow onion for red (since that's all I had in my pantry) - plus I omitted the parmesan cheese for a healthier option. GREAT and TASTY soup!!

Best lentil soup yet! (Didn't have sherry so I left that out)

Very easy and very good. I substituted half the chicken broth for beef broth to give it a more hearty flavor.

This was very good! I added a little cumin and red pepper flakes because I like spice. Like some other reviewers suggested, I used less lentils than called for. Will make this again!

I love this recipe as a base idea. I think if you like the flavour of basil, and/or Italian food, you will love this. Personally, I needed to add some oregano and fresh parsley to give the soup a more rounded flavour. I also added lots of ground black pepper to give it a bit of a kick (because I like a bit of heat in my food) As per some other reviewers, I would also cut back to maybe one cup lentils and add some more mushrooms. I also omitted the sherry. It was wonderful, and the parmesean is the ingredient that ties all these wonderful herbs together to create a very satisfying, healthy, delicious soup.

It is very good! Could use a little more spice.

Delicious! I used homemade veggie broth and extra chicken broth I had lying around. I simmered for about 1 hr and had to add about 2 extra cups of broth because it was so thick. I also used rosemary and thyme in addition to the basil (I also added extra basil). I loved it!

Everyone loved it. I used real sherry afterwards and no cheese. Yummmmm

This was good. I didn't have a green pepper so I used red. I wish I had doubled the mushrooms, though! I normally like sherry, but I didn't care for it in this soup. I'll just leave it out when I reheat my leftovers. Next time, I might even add some shredded chicken breast, but it was fine without it.

Great lentil soup recipe! Instead of tomato paste, I added a 14.5 oz. can of fire-roasted tomatoes. Forgot to add in the sherry and parm...if you use low-sodium chicken broth, you will need to add quite a bit of salt for flavoring.

Excellent recipe. I used vegetable broth instead of chicken broth to create a veggie/healthier version. The sherry adds a perfect "kick" to the soups.

I had a similar stew at a friends house. I don't know what recipe she used but I recognized the ingredients in this recipe and gave it a try. This is so good and so healthy. I make it on a chilly day when I want to have a filling meal but not overdo the calories. If you have a big appetite serve it with some bread and trust me you'll be full even if you are used to meat dishes. Sometimes after I make my bowl I sprinkle on some Frank's hot sauce. I love Frank's and take every opportunity to use it!

This soup is amazing!! I didn't have sherry so I just left it out. I also added carrots, celery, and extra mushrooms in the frying pan before adding the broth and lentils!!!

This is now on my Favorite Lentil Soup Recipes list! Yum! I did substitute some ingredients: red for green bell pepper; 1 can Rotel chopped tomatoes with juice, for tomato paste; vegetable for chicken broth; and red for brown lentils. The portobellos give the soup weightiness, while the sherry gives it a lovely cold-weather sophistication. Oh my!

Fast, Easy, Simply delicious. I used Baby Bella mushrooms and four tablespoons of fresh basil but other than that I followed the recipe exactly. VERY good!!!!!