Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, sig's cream of puy lentil,garlic and porcini mushroom soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup is something that I’ve loved my entire life. They are fine and they look wonderful.

Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup. French green Puy lentils retain their shape when cooked and have a lovely earthy flavour. They combine beautifully with porcini mushrooms and Marsala to make a rustic, winter soup. Heat the oil in a large saucepan and add the onion, celery, carrot, garlic and the button mushrooms with. tip the lentil into bowl and puree to your liking,stir in mushroom mix,add fresh coriander and season with salt and pepper.

To begin with this particular recipe, we have to prepare a few components. You can cook sig's cream of puy lentil,garlic and porcini mushroom soup using 18 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup:
  1. Get 1 tbsp melted butter
  2. Take 1 red onion, finely chopped
  3. Make ready 2 clove, large, smoked garlic, chopped finely
  4. Take 1 can puy lentil thoroughly drained
  5. Take 2 stick celery, finely chopped
  6. Make ready 5 closed cup mushroom chopped
  7. Take 1 packages ready to eat porcini mushrooms
  8. Make ready 1 small cup chickpeas
  9. Take 1 pinch salt
  10. Make ready 1 pinch each pepper and cayenne pepper
  11. Prepare 1 good pinch parsley
  12. Take 1 generous pinch tarragon
  13. Get 1⁄2 juice of lemon
  14. Prepare 2⁄3 ml cup of evaporated milk
  15. Take 250 ml vegetable stock (or more if you like soup thinner)
  16. Take 1 handful spring onions finely chopped
  17. Make ready 3 tbsp gently crisp fried close cup mushrooms for garnish (optional)
  18. Take 2 clove garlic thinly sliced and gently fried for garnish. Do not burn as it will take on a bitter taste

Now pour in the cooked mung dal and stir (watch out for. Place a large saucepan over medium heat and add oil. Add water, bring to boil and transfer to the baking dish scraping the bits off the bottom of the skillet. Add mushroom soup, salt and ground black.

Steps to make Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup:
  1. Add all ingredients, except half of the porcini mushrooms, the springonions and the evaporated milk into a pot, heat gently until softens about25 minutes
  2. Puree or blend until really smooth add rest of mushrooms and milk. heat the springonions in butter until just starting to crisp sprinkle over soup.

Add water, bring to boil and transfer to the baking dish scraping the bits off the bottom of the skillet. Add mushroom soup, salt and ground black. Add mushrooms and cook, stirring just a few times, until nicely browned and reduced in volume by half. Add the garlic, olive oil, tomatoes, salt and pepper. Available in tins, pre-cooked pouches or dried, this lovely legume is a fantastic source of protein and iron.

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