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Lentil Mushroom Soup

1/2 pound dry lentils (1 1/4 cups)
2 medium carrots, sliced 1/4 inch thick
1 medium onion, chopped
1 cup sliced celery
1/4 cup snipped parsley
3 cups water
1 (10 3/4 oz) can condensed cream of mushroom soup
2 tsp instant beef bouillon granules
dairy sour cream

In a 3 1/2 or 4 quart slow cooker, combine lentils, carrots, onion, celery & parsley. Stir in water, mushroom soup, & bouillon. Cover; cook on low 10 to 12 hours or high 5 to 6 hours. Top each serving with a dollop of sour cream. 4 servings

For 5 or 6 quart cooker: Use 8 cups water & 2 tablespoons beef granules. Double remaining ingredients. 8 servings

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