Mushroom and Lentil Soup

Mushroom and Lentil Soup
Serves 6-8

There are few things more warming, comforting and admittedly good for you, than this soup. This can be completely vegan or doctors to suite your family’s liking. Particularly when the days shorten, and the nights turn colder. We love the combination of hearty and filling mushrooms and lentils with our Cuvaison 2019 Pinot Noir. Floral with notes of black cherry and spices such as clove and all spice, it’s beautiful soften tannins complement the structure and earthiness of the soup’s ingredients. You can make this as naughty and delicious as you’d like by topping with crispy prosciutto or cheese, such as gruyere or shard cheddar. 

2-3 tablespoons extra virgin olive oil
5-6 shallots, sliced
1 lb. assorted mushrooms, divided
4-5 cloves garlic, smashed with skins removed
3 carrots, peeled and chopped
3 stalks celery, chopped
Salt, to taste
2 quarts low sodium chicken stock, vegetable stock or water
1 cup French lentils
3-4 springs fresh thyme
Cheese, such as shredded gruyere or sharp cheddar, optional garnish
Crispy prosciutto, optional garnish, see cook’s note below

Heat olive oil a large dutch oven or soup pot over medium heat. Add shallots and garlic and cook until slightly translucent and fragrant. 

Divide mushrooms in half. Take the first half and place into a food processor or blender and blend until very fine. Add these to the shallot and garlic mixture and cook down until barely visible. Season with salt. Chop the remaining mushrooms into just smaller than bite size pieces. 

To the pot add carrots and celery and season again, stirring until slightly tender. Add stock or water and bring to a simmer. Depending on the type of stock you’re using, season accordingly. Low sodium chicken stock will need less stock than vegetable stock. If using water, you’ll likely need to add a full teaspoon of salt, perhaps more. 

When liquid is to a simmer add lentils and thyme and cook for about 40 minutes until the lentils are cooked through and the soup has thickened significantly, thin out if desired. Taste again for seasoning and serve with cheese, if desired. 

Cook’s Note: To make the crispy prosciutto… preheat broiler and place prosciutto in one layer on an unlined baking tray. Place in the middle of lower part of the oven, taking a peek from time to time until pork is crispy and similar to the texture of cooked bacon. Remove and cool and the crumble on top of soup.