Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, sig's cream of puy lentil,garlic and porcini mushroom soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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.
Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. 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 it.
The ingredients needed to make Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup:
- Prepare 1 tbsp melted butter
- Make ready 1 red onion, finely chopped
- Take 2 clove, large, smoked garlic, chopped finely
- Make ready 1 can puy lentil thoroughly drained
- Make ready 2 stick celery, finely chopped
- Make ready 5 closed cup mushroom chopped
- Make ready 1 packages ready to eat porcini mushrooms
- Get 1 small cup chickpeas
- Take 1 pinch salt
- Make ready 1 pinch each pepper and cayenne pepper
- Take 1 good pinch parsley
- Take 1 generous pinch tarragon
- Make ready 1/2 juice of lemon
- Take 2/3 ml cup of evaporated milk
- Take 250 ml vegetable stock (or more if you like soup thinner)
- Prepare 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
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.
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.
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.
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