sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup
sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, sig's cream of puy lentil,garlic and porcini mushroom soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook sig's cream of puy lentil,garlic and porcini mushroom soup using 18 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup:
  1. Take melted butter
  2. Prepare red onion, finely chopped
  3. Get , large, smoked garlic, chopped finely
  4. Make ready puy lentil thoroughly drained
  5. Prepare of celery, finely chopped
  6. Make ready closed cup mushroom chopped
  7. Get ready to eat porcini mushrooms
  8. Get cup chickpeas
  9. Take salt
  10. Get each pepper and cayenne pepper
  11. Take good pinch parsley
  12. Take generous pinch tarragon
  13. Make ready juice of lemon
  14. Take cup of evaporated milk
  15. Prepare of vegetable stock ( or more if you like soup thinner)
  16. Take handful spring onions finely chopped
  17. Take gently crisp fried close cup mushrooms for garnish (optional)
  18. Prepare of garlic thinly sliced and gently fried for garnish. Do not burn as it will take on a bitter taste.
Instructions to make sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup:
  1. add all ingredients , except half of the porcini mushrooms , the springonions and the evaporated milk into a pot, heat gently until softens about25 minutes
  2. 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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