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

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, sig's cream of puy lentil,garlic and porcini mushroom soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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 a good.

Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have 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. Make ready 1 tbsp melted butter
  2. Make ready 1 red onion, finely chopped
  3. Take 2 clove, large, smoked garlic, chopped finely
  4. Make ready 1 can puy lentil thoroughly drained
  5. Take 2 stick celery, finely chopped
  6. Prepare 5 closed cup mushroom chopped
  7. Prepare 1 packages ready to eat porcini mushrooms
  8. Make ready 1 small cup chickpeas
  9. Make ready 1 pinch salt
  10. Make ready 1 pinch each pepper and cayenne pepper
  11. Make ready 1 good pinch parsley
  12. Get 1 generous pinch tarragon
  13. Prepare 1/2 juice of lemon
  14. Prepare 2/3 ml cup of evaporated milk
  15. Get 250 ml vegetable stock (or more if you like soup thinner)
  16. Get 1 handful spring onions finely chopped
  17. Prepare 3 tbsp gently crisp fried close cup mushrooms for garnish (optional)
  18. Get 2 clove garlic thinly sliced and gently fried for garnish. Do not burn as it will take on a bitter taste

I live in the country side of Japan where it is a bit hard to find porcini and button mushrooms. I used Japanese mushrooms such as shiitake and shimeji though the soup tasted good. Creamy Mushroom and Roasted Garlic Soup Oh My Veggies. A creamy bowl of lentil soup - made with cumin, cilantro and potato to thicken it is the perfect way to warm up on a cold November night.

Instructions 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.

Lentil soup was often on the menu; because I was such a picky eater, the only way Mom got me to eat it was by pureeing it in the blender - I loved it! Strain the porcini through a fine-mesh sieve, reserving the soaking liquid and the porcini. There's cream of mushroom soup that's rich and decadent, with a clear emphasis on the cream. Don't dismiss lentils too quickly - they're filling, healthy and easy to combine with other flavours, as this dish proves. How to cook lentils perfectly (and not mushy).

So that’s going to wrap this up with this special food sig's cream of puy lentil,garlic and porcini mushroom soup recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!