Creamy Vegetarian Lentil-Mushroom Soup

• 1/2 lb dry lentils (1 1/4 cups)
• 2 medium carrots, sliced 1/4 inch thick
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 cup mushroom, sliced
• 1 cup sliced celery
• 1/4 cup snipped parsley
• 4 cups water
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 2 teaspoons instant vegetable bouillon granules (or 2 cubes)
• sour cream

1. In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes.
2. In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley.
3. Stir in water, mushroom soup, and bouillon.
4. Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
5. Top each serving with a dollop of sour cream.
6. 4 servings.

carrots, onion, garlic, mushroom, celery, parsley, water, condensed cream, instant vegetable bouillon granules, sour cream

Taken from www.food.com/recipe/creamy-vegetarian-lentil-mushroom-soup-53685 (may not work)