Lentil And Portabella Mushroom Soup - cooking recipe

Ingredients

2 teaspoons olive oil
1 medium onion, finely chopped
1 lb portabella mushroom, stems removed, caps coarsely chopped
1 cup canned tomato, chopped, with their juices
1 cup dried brown lentils, picked over and rinsed
5 cups low-fat chicken stock (recipe #329596) or 5 cups vegetable stock, preferably homemade (Low-Fat Chicken Stock)
salt
1/2 cup chopped fresh parsley leaves

Preparation

Heat the oil in a 4-quart pot over med-high heat; add in onion; cook/stir until begins to soften, 2-3 minutes.
Add in mushrooms; continue cooking, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes.
Stir in the tomatoes, lentils, and broth; bring to a boil.
Decrease heat to low, cover pan and simmer until soup has thickened and lentils are tender, about 1 hour.
Season to taste w/ salt, stir in parsley, and serve.