Moosewood Cookbook Lentil Soup Recipes

MOOSEWOOD LENTIL SOUP

Steps:

• Place lentils and water in a soup pot or Dutch oven.Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes).Add more water as needed, until the soup is your favorite consistency.Heat oil or melt butter in a medium-sized skillet.Add onion, celery, and carrots, and saut over medium heat for about 10 minutes.Add garlic, salt, pepper, and herbs of your choice, and saut about 5 minutes longer. Transfer to lentils.Stir in wine, if desired, lemon juice and molasses or brown sugar.Taste to correct seasonings, then simmer forAt least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of mincedScallions or parsley on top, if desired.

MOOSEWOOD LENTIL SOUP

Steps:

• Place the lentils and water in a soup pot or Dutch oven. Bring
• to a boil, lower heat to a simmer, and let cook until the
• lentils are mushy (about 45 minutes). Add more water as
• needed, until the soup is your favorite consistency.
• Heat the oil or melt the butter in a medium-sized skillet. Add
• the onion, celery, and carrots, and sauté over medium heat for
• about 10 minutes. Add the garlic, 1 tsp. salt, pepper, and
• herbs of your choice, and sauté about 5 minutes longer.
• Transfer to the lentils.
• Stir in the wine, if desired, the lemon juice and the molasses
• or brown sugar. Taste to correct seasonings, then simmer for
• at least 15 minutes longer. Serve hot, with a little vinegar
• drizzled onto each serving, and a sprinkling of minced
• scallions on top, if desired.

HUNGARIAN MUSHROOM SOUP, FROM THE MOOSEWOOD COOKBOOK

Steps:

• Saute onions in 2 Tbsp stock, salt lightly.
• A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
• Cover and simmer 15 minutes.
• Melt butter in large saucepan.
• Whisk in flour and cook, whisking, a few minutes.
• Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
• Stir in mushroom mixture and remaining stock.
• Cover and simmer 10-15 minutes.
• Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
• Serve garnished with parsley.