Fat Olives of Emsworth: Lentil and mushroom soup – Lawrence Murphy

Lentil and mushroom soup
Lentil and mushroom soup

Autumn has officially started. The temperature and the leaves on the trees are starting to drop. 

As we enter the cooler part of the year we start to see squashes, pumpkins and wild mushrooms in the greengrocers, and game in the butchers. We embrace the cold with bowls of soup, slow roasts or stews and proper puddings.

There is something wonderful about a bowl of soup after a long walk and, with its earthy flavours, this recipe is just the ticket.


1 onion finely chopped

4 cloves garlic chopped

2 sticks celery chopped

1 small leek chopped

200g puy lentils soaked in water for 2 hours

200g chestnut mushrooms chopped

Bunch thyme tied with string

600ml vegetable or chicken stock

150 ml milk

100ml cream

Chopped parsley


1. Fry the onion in a large saucepan in a knob of butter until lightly coloured.

2. Stir in the mushroom and cook until all the liquid they release is cooked off and the mushrooms start to colour.

3. Now add the garlic, leek and celery and cook for 2 minutes.

4. Add the lentils, thyme and stock. Bring to the boil and simmer for 20 minutes until the lentils soften.

5. Pour in the milk and cream and remove the thyme.

6. Liquidise and correct the seasoning and sprinkle with chopped parsley before serving.