Cream of Wild Mushroom Soup With Lentil Sprouts
Published January 14, 1986
- Total Time
- 1 hour
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Ingredients
½ pound shiitake mushrooms
10 ounces fresh cultivated mushrooms
9 tablespoons butter
¼ cup finely chopped celery
¼ cup finely chopped carrot
1 ¼ cups finely chopped leeks
4 tablespoons finely chopped shallots
1 cup finely chopped onion
¼ 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
¼ pound dried lentils, sprouted (see note)
2 tablespoons finely chopped parsley plus parsley for garnish
Nutritional analysis per serving (6 to 8 servings)
24 grams carbs; 137 milligrams cholesterol; 532 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 29 grams saturated fat; 46 grams fat; 1 gram trans fat; 4 grams fiber; 775 milligrams sodium; 10 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pull off stems from shiitake mushrooms and set aside. Cut off stems of cultivated mushrooms and set aside.
- Step 2
Cut shiitake caps in half. Cut each half crosswise into very thin slices. There should be about 4 cups.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
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.
- Step 7
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.
The lentils for sprouting are best bought in a health-food store. Rinse a cloth in lukewarm water and squeeze it out. Lay out one of the towels on a small tray. Scatter the lentils ( ¼ pound of lentils will increase in weight slightly) over the dampened cloth without crowding. Cover with another dampened cloth and place in a cool, dark place (do not refrigerate). Sprinkle lightly with water enough to keep the towel moist without letting any water accumulate in the bottom of the tray. Sprinkle twice a day, morning and evening. At the end of 3 days the lentils should be sprouted. This will produce slightly more than 1 cup.
Private Notes