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| Preparation Dice finely the carrots and onions. Put 3 tablespoons of olive oil in a saucepan and brown the vegetables for 5 minutes. Add the lentils, stir well and douse with the stock. Bring to the boil and allow to simmer for 30 minutes. Stir and add seasoning if necessary. Wash and slice the mushrooms. Fry them for 5 minutes with the remainder of the oil. Add salt and pepper. Pour the soup into some bowls, sprinkle a few mushroom slices on top and finish by adding a little fresh cream. Serve with croutons quickly fried in olive oil. This creamed lentil soup, with its amazing flavours, will make a sophisticated starter. |
Creamed lentil soup with cultivated mushrooms
