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Before you jump to Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got insight from reading it, now let’s go back to sig's cream of puy lentil,garlic and porcini mushroom soup recipe. You can have sig's cream of puy lentil,garlic and porcini mushroom soup using 18 ingredients and 2 steps. Here is how you do that.
The ingredients needed to prepare Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup:
- Provide 1 tbsp of melted butter.
- Use 1 of red onion, finely chopped.
- Get 2 of clove, large, smoked garlic, chopped finely.
- Use 1 can of puy lentil thoroughly drained.
- You need 2 stick of celery, finely chopped.
- You need 5 of closed cup mushroom chopped.
- Take 1 packages of ready to eat porcini mushrooms.
- Take 1 of small cup chickpeas.
- Provide 1 pinch of salt.
- You need 1 pinch of each pepper and cayenne pepper.
- Prepare 1 of good pinch parsley.
- Provide 1 of generous pinch tarragon.
- Use 1/2 of juice of lemon.
- Take 2/3 ml of cup of evaporated milk.
- Take 250 ml of vegetable stock (or more if you like soup thinner).
- Provide 1 handful of spring onions finely chopped.
- You need 3 tbsp of gently crisp fried close cup mushrooms for garnish (optional).
- Get 2 clove of garlic thinly sliced and gently fried for garnish. Do not burn as it will take on a bitter taste.
Steps to make Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup:
- Add all ingredients, except half of the porcini mushrooms, the springonions and the evaporated milk into a pot, heat gently until softens about25 minutes.
- Puree or blend until really smooth add rest of mushrooms and milk. heat the springonions in butter until just starting to crisp sprinkle over soup..
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