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Lamb, Lentil and Wild Mushroom Soup

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Active Time:  20 Minutes
Total Time:  1 Hour 10 Minutes
  6 main-course servings
This is great on cold winter evenings. For a complete meal, just add a salad, bread and some dry red wine. To make a thicker soup, puree a total of four cups of the soup base, instead of three. A delicious optional garnish would be: sauteed sliced fresh mushrooms.
4 ounces bacon, coarsely chopped
1 tablespoon olive oil
Four 8-ounce lamb shoulder blade chops, trimmed of excess fat
3 cups thinly sliced leeks (white and pale green parts only)
1 cup chopped peeled carrots
3/4 cup chopped celery
1 tablespoon minced garlic
1 teaspoon chopped fresh thyme
1 cup lentils (about 7 ounces), rinsed, drained
8 cups (or more) canned low-salt chicken broth
1 ounce dried porcini mushrooms, broken into 1/2-inch pieces
1/8 teaspoon ground cloves
Saute bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Add oil to pot. Sprinkle lamb with salt and pepper. Add lamb to pot and sear until brown, about 3 minutes per side. Transfer lamb to plate. Add leeks, carrots, celery, garlic and thyme to pot. Saute until vegetables soften, scraping up brown bits, about 5 minutes. Mix in lentils. Add broth, mushrooms and cloves, then lamb and any collected juices from plate. Bring soup to boil. Reduce heat to low, cover and simmer until lamb is tender, about 50 minutes.

Transfer lamb to plate. If desired, spoon fat off top of soup. Working in batches, puree 3 cups soup in processor; return puree to pot. Cut lamb into bite-size pieces; add to pot. Add bacon. Return soup to simmer; season to taste with salt and pepper.

DO-AHEAD TIP: Soup can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat, thinning with more broth, if desired.

Recipe created exclusively for by Selma Elaine Brown.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Hearty, Meaty Soups
Nutrition Facts per Serving
Yield:   6 main-course servings
Calories: 537
Fat. Total: 22g
Fiber: 13g
Carbohydrates, Total: 31g
Sodium: 504mg
% Cal. from Fat: 37%
Cholesterol: 109mg
Protein: 52g
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