Italian Lentil Soup with Cheese Croûtes and Sautéed Mushrooms - Recipe - Food For Thought Food Bank

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 3 large stalks celery, chopped
• 2 large carrots, chopped
• 2-3 small red potatoes, cut into bite sized pieces
• 2-3 cloves garlic, finely minced
• 2 tablespoons fresh parsley, coarsely chopped
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried dill
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup white wine or sherry (optional)
• Parmesan rind (optional)
• 6 cups low-sodium chicken or vegetable broth
• 1 1/2 cups water
• 1 14.5 oz can crushed tomatoes
• 1 cup dried green or brown lentils (rinsed,stones and debris discarded)
• Salt
• pepper
• 1 French baguette, sliced in 1/4 to 1/2 inch thick pieces
• 1/4 cup extra-virgin olive oil
• 1/4 cup Parmesan cheese
• 3 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 pound mushrooms, sliced
• 1 garlic clove, finely minced