Country Grocer

Name: Country Grocer
Ingredients: 2 tbsp butter; 1 ½ cups or 1 small leek (sliced, discard dark green portion); 2 tablespoons or 2-3 cloves garlic (minced); 4 cups or 12-14 white or brown button mushrooms (quartered or halved); 3 ½ cups chicken or vegetable broth; ½ cup light cream; ½ tsp dried thyme leaves; 4 cups assorted mushrooms (sliced); 2 cups cooked red lentils; Salt and pepper to taste

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www.countrygrocer.com

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Instructions

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Step 1

Preheat a large pot over medium heat.

Step 2

Stirring constantly, sauté leeks in the butter for approximately 2-3 minutes.

Step 3

Add garlic and 4 cups of button mushrooms. Sauté for another 5 minutes, stirring occasionally.

Step 4

Add broth, cream and thyme and simmer for 10 minutes. Remove soup base from heat for a couple of minutes to cool.

Step 5

In a large frying pan over medium-high heat, sauté the remaining mushrooms using a light coating of oil or butter until lightly browned, approximately 7 minutes. Set aside until step 7.

Step 6

In small batches, carefully puree soup base in a blender starting on low. Add pureed contents back to the pot.

Step 7

Add sautéed mushroom, cooked lentils, salt and pepper to the soup base serve and enjoy.

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