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1
Pull off stems from shiitake mushrooms and set aside.
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2
Cut off stems of cultivated mushrooms and set aside.
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3
Cut shiitake caps in half.
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4
Cut each half crosswise into very thin slices.
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5
There should be about 4 cups.
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6
Heat 4 tablespoons of the butter in a kettle or casserole and add celery, carrot, leek, 2 tablespoons shallots, onion and the stems of the shiitake and cultivated mushrooms.
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7
Cook, stirring, about 5 minutes and sprinkle with flour.
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8
Cook, stirring, about 2 minutes and add chicken broth.
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9
Bring to the boil and add cream.
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10
Let simmer about 20 minutes, stirring often from the bottom.
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11
Meanwhile, put the cultivated mushroom caps into the container of a food processor or electric blender and sprinkle with lemon juice.
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12
Blend thoroughly.
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13
There should be about 3 cups.
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14
Heat 2 tablespoons butter in a skillet and add the remaining 2 tablespoons shallots.
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15
Cook briefly, stirring, and add the cultivated mushrooms.
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16
Add salt and pepper.
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17
Cook, stirring often, over high heat, until mushrooms give up their liquid.
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18
Cook, stirring often, until the liquid evaporates.
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19
Set aside.
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20
Line a bowl with a sieve, preferably of the sort known in French kitchens as a chinois.
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21
Pour the mushroom and vegetable mixture into the sieve.
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22
Press to extract as much liquid as possible from the solids.
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23
Pour the soup into a clean kettle or casserole and add the cultivated mushroom mixture.
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24
Heat the remaining 3 tablespoons butter in a skillet and add the thinly sliced shiitake mushroom pieces.
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25
Sprinkle with salt and pepper.
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26
Cook, stirring often, about 4 minutes and add the sprouted lentils.
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27
Cook, tossing and stirring, about 1 minute or until lentils are thoroughly heated.
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28
Add the chopped parsley and stir to blend.
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29
The lentil mixture may be added to the simmering soup or it may be spooned onto the individual portions of hot soup just before serving.
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30
Garnish each serving with more chopped parsley.
