Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, sig's cream of puy lentil,garlic and porcini mushroom soup. One of my favorites. This time, I am going to make it a little 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 recent trending foods in the world. It is simple, it’s quick, 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 entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup:
- Get 1 tbsp melted butter
- Make ready 1 red onion, finely chopped
- Make ready 2 clove, large, smoked garlic, chopped finely
- Get 1 can puy lentil thoroughly drained
- Take 2 stick celery, finely chopped
- Prepare 5 closed cup mushroom chopped
- Take 1 packages ready to eat porcini mushrooms
- Make ready 1 small cup chickpeas
- Prepare 1 pinch salt
- Get 1 pinch each pepper and cayenne pepper
- Take 1 good pinch parsley
- Take 1 generous pinch tarragon
- Prepare 1/2 juice of lemon
- Prepare 2/3 ml cup of evaporated milk
- Make ready 250 ml vegetable stock (or more if you like soup thinner)
- Get 1 handful spring onions finely chopped
- Get 3 tbsp gently crisp fried close cup mushrooms for garnish (optional)
- Take 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:
- 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.
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. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
