Chanterelle Mushroom & Lentil Stew
We are nearing the end of our 2014 farm season. There are only 3 more weeks left of farmers markets and CSA drop offs. It’s surreal that we’ve made it to this point in the farm season and now we’re beginning to put sections of Tumbleweed Farm to sleep for the winter. I can’t believe the off season tilling has begun. Pinch me!
I feel like I am speaking for everyone here at Tumbleweed when I say we are SO ready for a long winters nap. It’s time to reschedule all of those doctors appointments to the chiropractor, physical therapist and dermatologist. Farming definitely takes its toll on our bodies and our annual doctor visits are necessary! Our lower backs and shoulders are our main concerns for long term farming and we feel like geriatrics trapped in 30-year-old bodies. It’s not a good look. Trust me!
Even Henry’s ready for the season to wind down. It’s a rough life as a farm dog.
We may be on a waiting list for the chiropractor but one thing we aren’t on the waiting list for is a nourishing home cooked meal. Our bodies ache but our taste buds are very happy and most of the time this is way better than a visit to the doctor.
I’ve already mentioned that we have a wonderful exchange going on at the farmers market for chanterelle mushrooms. Each week during the fall we trade Tumbleweed vegetables for some locally harvested chanterelle mushrooms. I’m loving all of the recipes we’ve been cranking out with these seasonal gems and this chanterelle chowder is a new favorite.
Taylor took one bite and said “now this is a f*cking soup!” If that doesn’t convince you to make this simple meal than I’m not sure what will. If I ever write a cookbook this is going to be one of the first soup recipes. The ingredients list is short however, the flavors are outstanding. Sometimes less is more and this soup is a great example of that. We tossed in some Tumbleweed veggies in addition to the chanterelles and this stew was a home run. If you cannot afford/find chanterelle mushrooms (they can be expensive and sometimes hard to find) don’t fret, a mixture of your favorite mushrooms can be substituted. This chowder is farm fresh comfort at its finest and I hope you all enjoy this lovely meal as much as we do.
Grab a spoon, pour some wine and enjoy!
Chanterelle Mushroom & Lentil Stew
Prep Time: 10 minutes Cook Time: 45 minutes Serves: 4-6
- 2 Tablespoons coconut oil
- 1 yellow onion, finely chopped
- 3 cloves of garlic, minced
- 3 stalks of celery, finely chopped
- 1 medium sweet potato, scrubbed clean and cut into 1/2 inch chunks (no need to peel)
- 1/2 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 1/2 teaspoon fine sea salt + more to taste
- 1/4 teaspoon ground black pepper + more to taste
- 5 cups chanterelle mushrooms (or mushrooms of choice)
- 1 cup green lentils
- 4-5 cups vegetable stock
- chopped fresh parsley for serving
Preparation
- Clean the chanterelle mushrooms with a soft brush to remove any dirt. Slice the stem and cap lengthwise into large pieces.
- Heat the coconut oil in a large saucepan over medium heat. Add the onion, garlic and celery and sauté until fragrant. About 5 minutes. Stir in the mushrooms, sweet potatoes, thyme, crushed red pepper flakes, salt and pepper. Cook for an additional 5 minutes. Add the lentils and broth. Bring to a boil. Reduce the heat to low and simmer the soup for about 30 minutes or until the potato and lentils are tender. The longer the soup simmers the more flavorful it will become. Add more stock or water if the soup becomes too thick (however, if you like a really thick soup leave it as is!)
- Taste test the soup and adjust seasonings as needed. We added a bit more salt and crushed red pepper flakes at this point.
- Serve with minced parsley and some rustic bread.
Notes
*Use this recipe as a guide. *Adjust measurements and ingredients to fit your personal preference and needs. *Always taste test as you go.
Wow, time flies! It sounds as if you have had a very successful, albeit exhausting, season! I would LOVE IT if you wrote a cookbook! Sounds like a good off-season project 😉
ahh! Thank you 🙂
I would definitely buy your cookbook!
Thank you!!!
I’m with Angela — once you get your aching back sorted out with the chiropractor, you can compile your cookbook. You have a lot of it already down by now. This soup looks fabulous. It on my list of try sooner than later. Take care. Pats to Henry.
Thanks Jean!
Thanks for telling it as it is. I do hope your backs have the opportunity to heal over the winter period.
Thanks sooo much for these great pictures and lovely recipe
All the best
Kimberly
1. Any recipe that makes a husband swear (in a good way) is going on my list for next week.
2. Of course you will write a cookbook. Someday soon I’m sure. I’ll buy one for myself and all my friends.
3. Wishing you some R&R sometime very soon!
You rule!!! Thanks for the lovely comment. Feeling all warm and fuzzy now 🙂
Well, you’ve now convinced me to try out this soup, THIS week! Love hearing about your modern day bartering with other farmers too. Hoping you get some much deserved R&R very soon.
Made this tonight and it was delicious! Love the combination of earthy mushrooms and the sweetness of the sweet potatoes.
I live in Seattle and when I saw a huge bin of local chanterelles at our grocery store yesterday, I knew what we were having for dinner tonight! It’s still simmering on the stove but I’ve been sneaking tastes and it’s so good. Thank you for the inspiring recipe! (I’ve been reading and cooking from your blog for years and have never commented, but I couldn’t hold back this time)
Thanks for the lovely comment!!! I’m so happy you made this soup. We love it!!! Stay warm and cozy up there in Seattle this winter! XO
Those kinds of reactions are THE best. That, or silence 🙂
Well done, lady. I <3 chanterelles 🙂
I am just waiting for the day for you to announce that you’re writing a cookbook.
Farm-to-table recipes from the cutest farmer ever!
How’s that for a title? 😉
And I can see why Taylor dropped the f-bomb over this soup. It’s gorgeous and I’m sure the taste is soul soothing!
THANK YOU for your lovely blog and persistent spirit. I made this soup tonight – was just as you promised it would be. I let is simmer for a long time as I was doing house chores and the entire house was filled with the most amazing aroma. YUM! My three daughters devoured it too! My husband and I will have to thumb wrestle over the leftovers for lunch tomorrow! Thank you for the wonderful recipes!!!
The soup is on the stove now! I didn’t have Chanterelles so I pulled my dried Shitaki’s out and reconstituted them with a mix of fresh buttons.. I also subbed pearl onions because I had them on hand and wanted to use the little cuties. It’s SMELLING DIVINE!!! My mouth is watering. I can’t wait!!! I always appreciate a nice veggie-strong dish, especially with mushrooms as the star.
I would happily eat at your table any day! Your recipes are always so appetizing and wholesome looking, though I’ll admit I’m a lazy cook and have only tried a few…this one’s on my to-try list! I don’t know how you manage to run a farm and also make such amazing recipes, but you are awesome.
I just tried this recipe out and it is absolutely delicious on a winter day! Thank you so much for sharing the lovely recipes. And also writing about your adventures starting a farm…it is very inspiring to me as a young person interested in organic ag!