CREAM OF WILD MUSHROOM SOUP WITH LENTIL SPROUTS

Cream of Wild Mushroom Soup With Lentil Sprouts image

Provided by Craig Claiborne

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

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Ingredients

1/2 pound shiitake mushrooms
10 ounces fresh cultivated mushrooms
9 tablespoons butter
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1 1/4 cups finely chopped leeks
4 tablespoons finely chopped shallots
1 cup finely chopped onion
1/4 cup flour
3 cups cold fresh or canned chicken broth
3 cups heavy cream
1 tablespoon lemon juice
Salt to taste if desired
Freshly ground pepper to taste
1/4 pound dried lentils, sprouted (see note)
2 tablespoons finely chopped parsley plus parsley for garnish

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