Although it seems like everyone in the Northeast is preparing for a hurricane, I am just trying to prepare myself for a hectic week. I sincerely hope that everyone stays safe, and feel lucky to live pretty far inland. I do have candles, matches, and a flashlight, and I guess if the power goes out I’ll be eating a lot of soup!
This soup was inspired by a Betty Crocker recipe I saw on Pinterest. It’s thick, creamy, and packed with vegetables and plant based protein. It reminds me of something you’d make with those condensed soups in the red and white cans, except this has all real ingredients and a lot less sodium.
The recipe requires just a little more work than my usual “throw everything in the crockpot and go to bed” routine. You saute onion and celery prior to starting the crockpot, and add some additional ingredients towards the end. But it’s still a lot easier to make this soup on Sunday than it is to stare into your fridge at 6am Monday morning, trying to figure out what you’re going to bring for lunch. 🙂
Crockpot Lentil, Mushroom, and Wild Rice Soup
1 T vegetable oil
1 large onion, peeled and chopped
4 stacks celery, chopped
1 c. lentils
1 (8 oz.) package of sliced mushrooms
1 c. long grain and wild rice
1 t thyme
1/4 t black pepper
6 c. vegetable broth
2 c. water
1 c. frozen peas and carrots
1 (12 oz.) can fat free evaporated milk
2 T flour
In a small frying pan, heat oil. Add onions and celery, and saute for 15-20 minutes, until soft and lightly brown. Place in crockpot, and add lentils, mushrooms, rice, spices, broth, and water. Cook on Low for 6 hours.
Add peas and carrots. If soup appears very thick, add 1-2 cups of water or broth. Cook for additional hour.
Whisk milk and flour in a small bowl, and add to crockpot. Cook for 30-60 minutes until soup is thickened and heated through.
-Inspired by Betty Crocker