French Mushroom and Lentil Soup | Rich and Flavorful
(0)
50 min
Under an hour
Sezamo
O supă franțuzească rustică și reconfortantă, inspirată din bucătăria regiunii Auvergne. Ciupercile rumenite și lintea fiartă lent în supă aromată de legume cu vin alb, cimbru și usturoi creează un preparat cald, hrănitor și plin de savoare.
Ingredients
Preparation method
Preparing the vegetables and browning the mushrooms
Peel and finely chop the shallots and garlic cloves. Wash and dice the carrots into small cubes. Wipe the champignon mushrooms with a damp paper towel and slice them evenly.
In a large, heavy-bottomed pot, heat one tablespoon of olive oil and 15 g of butter over medium-high heat. Add the sliced champignon mushrooms and brown them for 6-8 minutes, without crowding them, until they release their liquid and turn an appetizing golden color. Transfer a third of the mushrooms to a plate for the final garnish.
Cooking the aromatic base and simmering
In the same pot, add the remaining butter and olive oil. Add the chopped shallots and carrots, sautéing over low heat for 4-5 minutes until softened. Add the minced garlic and thyme, cooking for another minute until fragrant.
Chef's tip
For added depth of flavor, you can use a combination of brown and white button mushrooms, or add a few previously rehydrated dried mushrooms.
Green lentils hold their shape excellently during cooking, giving the soup a pleasant rustic texture; there is no need to soak them before cooking.
45 min
Under an hour
