Name: Lentil, Mushroom And Chestnut Soup
Yield: 4 servings
Ingredients: 1 yellow onion, large, peeled and chopped; 6 carrots, chopped; 4 ribs celery, chopped; 2 tablespoons chopped garlic; .5 pounds brown lentils; 1 pound baby portabella mushrooms, sliced; 3 quarts mushroom or vegetable stock; 1 sprig rosemary, chopped; 8 ounces cream cheese; 5 ounces peeled, cooked chestnuts, chopped; 2 tablespoons olive oil; 1 teaspoon porcini salt, optional; 1 bay leaf

Servings: 4 persons

1 yellow onion, large, peeled and chopped
6 carrots, chopped
4 ribs celery, chopped
2 tablespoons chopped garlic
.5 pounds brown lentils
1 pound baby portabella mushrooms, sliced
3 quarts mushroom or vegetable stock
1 sprig rosemary, chopped
8 ounces cream cheese
5 ounces peeled, cooked chestnuts, chopped
2 tablespoons olive oil
1 teaspoon porcini salt, optional
1 bay leaf

1
Heat a stock pot over medium and add the olive oil. Add the carrots, celery and onion. Season generously with kosher salt and black pepper. When the veg start to brown, add the mushrooms and let them soften. Then stir in the garlic and raw lentils. Cook until fragrant, about 1 minute.
2
Add the bay leaf and rosemary to the pot, stir. Add the stock, bring to a boil, reduce to simmer. Let the soup cook until the lentils are soft, about 25 minutes.
3
Cut the cream cheese into blobs and add them into the soup, stir to soften and melt into the soup. Add the chestnuts and the porcini salt. After 1 minute the salt will have dissolved. Stir the soup and taste for seasoning.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lentil, Mushroom And Chestnut Soup

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