w/out: lentil and mushrooms soup

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Continental Lentil and Mushroom Soup

 

Recipe By :Barbara Cousins

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1/2 ounce dried porcini mushrooms

2/3 cup boiling water

2 medium onions

2 garlic cloves

2 teaspoons olive oil

8 ounces mushrooms -- field or domestic

6 1/4 cups vegetable stock

8 ounces continental lentils (green) -- or brown

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1 bay leaf

1 tablespoon tomato paste (optional)

salt and freshly ground black pepper

1 tablespoon chopped fresh parsley

 

1. Soak the porcini mushrooms in the boiling water.

 

2. Finely dice the onions and crush the garlic cloves, and place in a saucepan

with the olive oil. Sweat the onions and garlic in the oil until the onion

begins to soften and brown. Dice the field mushrooms, add to the pan, and sweat

the vegetables for a further 5 minutes.

 

3. Drain the porcini mushrooms, reserving the soaking water, and finely dice

them. Add to the pan, along with the mushroom soaking water and the stock.

 

4. Add the lentils, herbs and tomato paste, if using, bring to the boil and

simmer for approximately 1 hour or until the lentils are soft.

 

5. Remove the bay leaf and season, to taste with salt and black pepper. Add the

parsley and serve.

 

Source:

" Vegetarian Cooking Without (2000) "

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Per Serving (excluding unknown items): 514 Calories; 9g Fat (15.6% calories from

fat); 27g Protein; 84g Carbohydrate; 25g Dietary Fiber; 4mg Cholesterol; 2553mg

Sodium. Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 2 Fat.

 

NOTES : This is one of my favourite soup recipes. It makes a really delicious,

full-flavored soup. Substitute leeks for the onions, if preferred.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 903920 0 0 0 0 0 0