/2965d23e-b835-401f-b56c-3ae1ff89622a--Lentil_Soup.jpg "Lentil, Mushroom and Chestnut Soup")
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Serves
10
Creator Notes
All of our popular fall flavors in one bowl. This soup is nutritious, filling, hastily, and vegetarian & gluten free. Add a bitter inexperienced salad warm bread and dinner is done1 —The Buttery Babe, Emily Kutchins Adler
Ingredients
1
yellow onion, sizable, peeled and chopped
6
carrots, chopped
4
ribs celery, chopped
2 tablespoons
chopped garlic
.5 kilos
brown lentils
1 pound
youngster 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, non-mandatory
1
bay leaf
Instructions
- Heat a stock pot over medium and add the olive oil. Add the carrots, celery and onion. Season generously with kosher salt and sad pepper. When the veg delivery to brown, add the mushrooms and let them soften. Then scuttle within the garlic and uncooked lentils. Cook dinner unless fragrant, about 1 minute.
- Add the bay leaf and rosemary to the pot, scuttle. Add the stock, ship to a boil, scale back to simmer. Let the soup cook dinner unless the lentils are at ease, about 25 minutes.
- Lower the cream cheese into blobs and add them into the soup, scuttle to melt and melt into the soup. Add the chestnuts and the porcini salt. After 1 minute the salt might possibly perchance include dissolved. Stagger the soup and model for seasoning.
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