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We hope you got benefit from reading it, now let’s go back to sig's cream of puy lentil,garlic and porcini mushroom soup recipe. You can have sig's cream of puy lentil,garlic and porcini mushroom soup using 18 ingredients and 2 steps. Here is how you achieve it.
The ingredients needed to prepare Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup:
- Prepare 1 tbsp melted butter
- Use 1 red onion, finely chopped
- Get 2 clove, large, smoked garlic, chopped finely
- Take 1 can puy lentil thoroughly drained
- You need 2 stick celery, finely chopped
- Get 5 closed cup mushroom chopped
- Get 1 packages ready to eat porcini mushrooms
- Prepare 1 small cup chickpeas
- Take 1 pinch salt
- Provide 1 pinch each pepper and cayenne pepper
- Take 1 good pinch parsley
- Provide 1 generous pinch tarragon
- Use 1/2 juice of lemon
- Provide 2/3 ml cup of evaporated milk
- You need 250 ml vegetable stock (or more if you like soup thinner)
- Use 1 handful spring onions finely chopped
- Prepare 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
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 the shallots to the pot and stir. Add the sliced mushrooms to the pot and let them sit for a full minute. Earthy, nutty Puy lentils and a generous quantity of garlic give this simple soup a hearty and satisfying depth of flavour. Butter, cream, parsley and garlic all add flavour to mushrooms. Use them in, sauces, curries, bakes, omelettes and stews, as well as salads.
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