Recipe ingredients
- 1/4 cup dried porcini mushrooms
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1 extra large white onion sliced (5 cups)
- 2 medium carrots, sliced
- 1 large stalk celery sliced
- 1 medium leek, well rinsed, drained, and sliced
- 3 teaspoons chopped garlic or to taste
- 1 cup Swiss chard stems or 1/2 cup chopped Chinese cabbage
- 4 ounces white mushrooms, chopped
- 6 cups water
- 1 cup diced, unpeeled potato
- 1/2 cup lentils, rinsed
- 1 bouquet garni (10 parsley stems, 4 sprigs fresh thyme, a bay leaf, 1 whole clove and 10 peppercorns tied up in a cheesecloth sack)
- 1 to 2 teaspoons fresh lemon juice
- Salt and pepper to taste
Recipe method
- In small, heatproof bowl, combine dried mushrooms and just enough boiling water to cover.
- Let soak 20 minutes.
- In large skillet heat 1 teaspoon each of butter and oil.
- Saute onions until soft. Add to stock pot.
- Use remaining oil to saute carrots, celery, leek and garlic until soft.
- Transfer to pot, reserving 1 teaspoon of oil and butter to saute cabbage/chard and mushrooms.
- Transfer to pot and deglaze, adding that to pot.
- Drain Porcini mushrooms and strain through fine sieve or cheesecloth, reserving liquid.
- Add Porcini, liquid, potatoes, lemon juice, water, salt and pepper, and bouquet garni to stockpot.
- Bring to boil, then lower heat to maintain simmer.
- Simmer 45 minutes, replenishing liquid if water falls below the level of the vegetables.
- Towards end of cooking time, allow to fall.
- Remove bouquet and allow to cool slightly, then drain through a sieve, pressing vegetables to extract remaining juices.
- Remove surface fat and cool completely.
- Refrigerate airtight.
Other soup recipes:
Mock beef stock recipe
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