POTATO, LENTIL, AND WILD MUSHROOM SOUP

POTATO, LENTIL, AND WILD MUSHROOM SOUP image

Yield 4 servings

Number Of Ingredients 9

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1 ounce dried porcini mushrooms
1 cup boiling water
2 Tbsp olive oil
1 1/2 cups chopped shallots
2 lbs russet potatoes, peeled, cut into 1/2 to 3/4 inch pieces
4 14 1/2 ounce cans beef broth
3/4 lb fully cooed reduced fat sausage, cut in half lengthwise
1 1/4 cups lentils, rinsed, drained
1 1/4 tsp dried thyme

Steps:

Add hot water to mushrooms and let stand till soft, about 20 minutes. Heat oil. Saute shallots till soft, 5 minutes. Add potatoes, broth, sausage, lentils and thyme. Add mushrooms to soup, reserving liquid. Strain mushrooms liquid to remove any sediment. Add to soup. Cook till potatoes and lentils are tender and soup is thick, stirring occasionally, about 1 hour and 15 minutes. Transfer sausage and slice. Transfer 1 1/2 cusp soup to blender and puree. Return puree and sausage to soup. Season with walt and pepper.