Creamy Vegetarian Lentil-Mushroom Soup

• dry lentils1⁄2 lb

  (1 1/4 cups)

• medium carrots↗2

  sliced 1/4 inch thick

• medium onion↗1

  chopped

• garlic cloves↗3

  minced

• mushroom↗1⁄2 cup

  sliced

• celery1 cup

  sliced

• parsley1⁄4 cup

  snipped

• water↗4 cups
• condensed cream of mushroom soup1

  (10 3/4 ounce) can

• instant vegetable bouillon granules↗2 teaspoons

  (or 2 cubes)

• sour cream↗

Step-by-step instructions

1. 1

   In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes.

2. 2

   In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley.

3. 3

   Stir in water, mushroom soup, and bouillon.

4. 4

   Cover; cook on low 10 to 12 hours or high 5 to 6 hours.

5. 5

   Top each serving with a dollop of sour cream.

6. 6

   4 servings.