Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a special dish, sig's cream of puy lentil,garlic and porcini mushroom soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup is something that I have loved my whole life. They are fine and they look fantastic.
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 get started with this recipe, we must 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 can achieve that.
The ingredients needed to make Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup:
- Take 1 tbsp melted butter
- Get 1 red onion, finely chopped
- Take 2 clove, large, smoked garlic, chopped finely
- Get 1 can puy lentil thoroughly drained
- Make ready 2 stick celery, finely chopped
- Make ready 5 closed cup mushroom chopped
- Prepare 1 packages ready to eat porcini mushrooms
- Make ready 1 small cup chickpeas
- Prepare 1 pinch salt
- Make ready 1 pinch each pepper and cayenne pepper
- Prepare 1 good pinch parsley
- Take 1 generous pinch tarragon
- Make ready 1/2 juice of lemon
- Get 2/3 ml cup of evaporated milk
- Make ready 250 ml vegetable stock (or more if you like soup thinner)
- Take 1 handful spring onions finely chopped
- Make ready 3 tbsp gently crisp fried close cup mushrooms for garnish (optional)
- Get 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:
- Add all ingredients, except half of the porcini mushrooms, the springonions and the evaporated milk into a pot, heat gently until softens about25 minutes
- 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.
So that’s going to wrap this up for this special food sig's cream of puy lentil,garlic and porcini mushroom soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
