Lentil Soup with Porcini Mushrooms
Yield: 7 servings
Ingredients:
Instructions:
Ingredients:
- 1 ounce dried porcini mushrooms (1cup)
- 2 cups warm water
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 rib celery, chopped
- 4 teaspoons chopped fresh sage (or 4 teasp. dried sage)
- 12 – 16 oz of dried lentils, rinsed
- 7 cups low-fat chicken broth
- 2 teaspoons balsamic vinegar
- Fresh-ground black pepper, to taste
- 2 tablespoons chopped fresh chives or parsley for garnish
- 2 tablespoons reduced-fat sour cream or yogurt (optional)
Instructions:
- Combine the mushrooms and warm water in a small bowl or measuring cup. Let stand 30 min. Strain, but keep liquid. Rinse mushrooms under cool water, drain and chop. Strain the liquid through a paper coffee filter to remove any sand or dirt.
- Heat oil in a large Dutch oven, or soup pot, over a med-high heat. Add onions, celery, sage; cook, stir often 2 – 3 minutes until onions soften. Stir in lentils, broth, mushrooms, and the reserved mushroom liquid. Reduce heat to med-low and simmer, partially covered, stirring occasionally, 35 – 45 minutes until lentils are tender. Stir in vinegar. Season with pepper.
- Transfer about 1/3 of the soup to a blender or food processor (let cool slightly before blending) and blend until smooth. Return mixture to pot, stirring well to combine and heat through. Serve; sprinkle each bowl with chives/parsley and a dollop of sour cream/yogurt.