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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Cristian Hernandez
[email protected]This soup was amazing! It was so creamy and flavorful. The lentil sprouts added a nice touch of crunch. I will definitely be making this again.
Ocemeri Moses
[email protected]This soup was delicious! I used a mix of cremini and shiitake mushrooms and it was so flavorful. The lentil sprouts added a nice crunch and the cream made it so smooth and rich.
Mampolai Molawa
[email protected]This was a great recipe. The soup was creamy and flavorful. I used a variety of wild mushrooms and it turned out great. I will definitely be making this again.
Christopher Lackie
[email protected]This soup is amazing! The flavors are so well-balanced and the lentil sprouts add a great texture. I will definitely be making this again.
dhurbha Khatri
[email protected]I love this soup! It's so hearty and flavorful. I always make a big batch so I can have leftovers for lunch the next day.
Tristan Baldwin
[email protected]This was my first time making mushroom soup and it turned out great! I followed the recipe exactly and it was so easy to make. The soup was creamy, flavorful, and the lentil sprouts added a nice crunch.
Tonmoy Hasan
[email protected]This soup is a must-try for mushroom lovers. It's rich, creamy, and full of flavor. The lentil sprouts add a nice touch of crunch.
malik Touqeer
[email protected]I've made this soup several times and it's always a hit. It's so creamy and flavorful. I love the addition of lentil sprouts.
Musa Yusif
[email protected]Delicious!
Karim Ayman
[email protected]This was a great way to use up some leftover wild mushrooms. The soup was easy to make and very flavorful. I will definitely be making it again.
Dr Zaeem
[email protected]I made this soup for a dinner party and it was a huge success. Everyone loved it! I especially liked the way the crispy lentil sprouts contrasted with the creamy soup.
Micari Dawson
[email protected]This is my new favorite mushroom soup recipe! It's so flavorful and creamy. I love the addition of lentil sprouts, they add a nice nutty flavor.
Md Anis Shik
[email protected]This soup was so easy to make and it turned out so delicious. I used a variety of wild mushrooms and they all worked well together. The lentil sprouts added a nice crunch and the cream made it so smooth and rich.
Sathu Sathu
[email protected]I'm not usually a fan of mushroom soup, but this recipe changed my mind. The combination of flavors and textures was amazing. I especially loved the crispy lentil sprouts on top.
Kamran Kashmire
[email protected]This mushroom soup was a hit with my family! The lentils added a nice touch of heartiness and the sprouts gave it a fresh, crunchy texture. I'll definitely be making this again.