Mushroom lentil soup from New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup by Clara Silverstein and Marjorie Druker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • apattin on December 01, 2019

    Good, but used 1/4 of the sherry. It would have been overpowering.

  • MWFhome on March 12, 2014

    I added a little wild rice to this recipe for the last hour of cooking and a small cut up zucchini at the end. It's delicious. The flavor of the wine you use comes through. I used port instead of sherry and the soup had a lovely sweetness.

  • BlytheSpirit on March 19, 2012

    This is a fresh take on lentil soup. The sherry, sherry wine vinegar and thyme give the soup a depth of flavor and a piquancy I enjoyed.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.