1 hr 15 mins
Delicious, HEALTHY, easy-to-prepare in an hour cooking time (with a pressure cooker). My DH loves this soup. Vegetarian if you use vegetable broth, but I've made it with both chicken and beef broth. Recipe is courtesy of the Sierra Club magazine. Original recipe didn't call for any salt (so I added it at the table)
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Units: US | Metric
- 2 1/2 cups dried shiitake mushrooms
- 1 1/2 large sweet onions (shredded or diced)
- 5 carrots (4 shredded, 1 sliced)
- 3 celery ribs, sliced
- 2 (14 1/2 ounce) cans fire-roasted tomatoes, diced
- 2 tablespoons garlic powder
- 1/4 cup uncooked wild rice
- 1/2 cup uncooked brown rice or 1/2 cup basmati rice or 1/2 cup long-grain rice
- 3/4 cup dried lentils
- 3/4 cup red wine
- 7 cups chicken broth or 7 cups beef broth or 7 cups vegetable broth
- 1The day before you make the soup, cover the mushrooms with 2 1/2 Cups water and soak them overnight in the refrigerator.
- 2The next day, slice the mushrooms and trim off the stems (reserving any leftover water).
- 3Saute the onions, carrots, and celery in a few tablespoons of canola oil in the pressure cooker with the lid off.
- 4Once the onions have turned clear and the vegetables are getting soft, add the rest of the ingredients, including the remaining soaking water.
- 5Seal the lid and turn the heat on high. When the pot starts to whistle loudly, lower the heat until it produces a low, steady hissing.
- 6Cook for an hour, then turn off the heat and remove the pan from the burner. Let the soup sit for about 15 minutes, or until the pressure button drops. Stir and serve!
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Nutritional Facts for Shiitake-Lentil Pressure-Cooker Soup
Serving Size: 1 (365 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 185.4
- Calories from Fat 15
- Total Fat 1.6 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 675.4 mg
- Total Carbohydrate 29.9 g
- Dietary Fiber 7.3 g
- Sugars 5.7 g
- Protein 10.0 g
The following items or measurements are not included:
dried shiitake mushrooms