CREAM OF WILD MUSHROOM SOUP WITH LENTIL SPROUTS
Provided by Craig Claiborne
Categories soups and stews, appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Pull off stems from shiitake mushrooms and set aside. Cut off stems of cultivated mushrooms and set aside.
- Cut shiitake caps in half. Cut each half crosswise into very thin slices. There should be about 4 cups.
- Heat 4 tablespoons of the butter in a kettle or casserole and add celery, carrot, leek, 2 tablespoons shallots, onion and the stems of the shiitake and cultivated mushrooms. Cook, stirring, about 5 minutes and sprinkle with flour. Cook, stirring, about 2 minutes and add chicken broth. Bring to the boil and add cream. Let simmer about 20 minutes, stirring often from the bottom.
- Meanwhile, put the cultivated mushroom caps into the container of a food processor or electric blender and sprinkle with lemon juice. Blend thoroughly. There should be about 3 cups.
- Heat 2 tablespoons butter in a skillet and add the remaining 2 tablespoons shallots. Cook briefly, stirring, and add the cultivated mushrooms. Add salt and pepper. Cook, stirring often, over high heat, until mushrooms give up their liquid. Cook, stirring often, until the liquid evaporates. Set aside.
- Line a bowl with a sieve, preferably of the sort known in French kitchens as a chinois. Pour the mushroom and vegetable mixture into the sieve. Press to extract as much liquid as possible from the solids. Pour the soup into a clean kettle or casserole and add the cultivated mushroom mixture.
- Heat the remaining 3 tablespoons butter in a skillet and add the thinly sliced shiitake mushroom pieces. Sprinkle with salt and pepper. Cook, stirring often, about 4 minutes and add the sprouted lentils. Cook, tossing and stirring, about 1 minute or until lentils are thoroughly heated. Add the chopped parsley and stir to blend. The lentil mixture may be added to the simmering soup or it may be spooned onto the individual portions of hot soup just before serving. Garnish each serving with more chopped parsley.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 15 grams, Carbohydrate 24 grams, Fat 47 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 29 grams, Sodium 765 milligrams, Sugar 7 grams, TransFat 1 gram
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Afzal Bhai
[email protected]This soup is a waste of time and money.
Precious. M Pondamali
[email protected]I'm disappointed with this recipe.
GAMING HOUSE
[email protected]This soup is not as good as I thought it would be.
Muhammad Furqan
[email protected]This soup is too complicated to make. I'm not a good cook.
MOHAMED YUSUF ALI CAPITANO
[email protected]I don't like the taste of lentils. This soup is not for me.
Yogi Legend2010
[email protected]This soup is too expensive to make. I can't afford to buy all of the ingredients.
adu ni
[email protected]I followed the recipe exactly and my soup turned out watery. I'm not sure what I did wrong.
KEVIN NDERITU Tv
[email protected]This soup is a bit bland. I think I'll add some more spices next time.
Wajid Bahi
[email protected]I'm so glad I tried this recipe. It's definitely a keeper!
Sefa Suriya
[email protected]This soup is a great way to get your daily dose of vegetables.
Hassan Akbar
[email protected]I love this soup! It's so creamy and flavorful.
Draven Florea
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the flavors are just wonderful.
Nurnobi HK
[email protected]I'm not usually a fan of lentil soups, but this one is really good. The mushrooms and lentil sprouts add a lot of flavor and texture.
jarin alam
[email protected]This soup is so easy to make and it's so delicious! I love using fresh mushrooms and herbs from my garden.
darkness
[email protected]I've made this soup several times now and it's always a hit with my family and friends. It's a great way to use up leftover lentils and mushrooms.
Mildred Miralles
[email protected]This soup is amazing! It's creamy, flavorful, and packed with nutritious lentils and mushrooms. I love the addition of lentil sprouts, which add a nice crunch and freshness to the dish.