Smoky Lentil & Potato Soup with Pioppino Mushrooms
Hearty • Nourishing • Rich Umami Flavour
This comforting lentil and potato soup combines the deep savoury flavour of Fleur de Fungi Dried Pioppino Mushrooms with roasted garlic, thyme, smoked paprika and leafy greens. Packed with wholesome ingredients and rich umami character, it's a satisfying meal that's perfect for cooler days.
Serves: 6
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients
For the Roasted Garlic Broth
- 1 large head garlic
- 2 tbsp olive oil, divided
- 1 tbsp light miso paste
- 25g Fleur de Fungi Dried Pioppino Mushrooms
- 8 cups vegetable stock
For the Soup
- 1 medium brown onion, diced
- 1 medium carrot, halved lengthwise and sliced
- 1 tbsp fresh thyme leaves, finely chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp nutritional yeast
- 350g baby potatoes, halved and sliced
- ¾ cup green lentils, rinsed
- 4 cups chopped kale
- Sea salt and cracked black pepper, to taste
To Serve
- Lemon wedges
- Chilli oil (optional)
- Crusty bread (optional)
Method
1. Roast the Garlic
Preheat the oven to 200°C.
Slice the top off the garlic head to expose the cloves. Place on a sheet of foil, drizzle with 2 teaspoons olive oil and wrap tightly.
Roast for 30-40 minutes until soft and golden.
Allow to cool slightly.
2. Rehydrate the Mushrooms
Place the dried Pioppino mushrooms in a bowl and cover with 2 cups of hot vegetable stock.
Soak for 30 minutes in hot water.
Remove the mushrooms and roughly chop if needed.
Reserve the soaking liquid.
3. Make the Garlic Broth
Squeeze the roasted garlic cloves into a blender.
Add the miso paste, reserved mushroom soaking liquid and 1 cup vegetable stock.
Blend until smooth.
Set aside.
4. Start the Soup
Heat the remaining olive oil in a large soup pot over medium heat.
Add the onion and carrot and cook for 8-10 minutes until softened.
Add the thyme, onion powder, garlic powder, smoked paprika and nutritional yeast.
Cook for 1 minute, stirring continuously.
5. Simmer
Add the potatoes, lentils and rehydrated Pioppino mushrooms.
Season lightly with salt and pepper.
Pour in the roasted garlic broth and remaining vegetable stock.
Bring to a boil, then reduce to a gentle simmer.
Cook uncovered for 20-25 minutes, or until the lentils and potatoes are tender.
6. Add the Greens
Stir in the chopped kale.
Cook for a further 2-3 minutes until wilted.
Taste and adjust seasoning.
7. Serve
Ladle into bowls and serve with lemon wedges, a drizzle of chilli oil and crusty bread if desired.
Chef's Tip 🍄
Don't discard the mushroom soaking liquid. It contains concentrated flavour from the Pioppino mushrooms and adds depth and richness to the broth. Strain it through a fine sieve before adding it to the soup.