Sunday, April 10, 2016


Its still soup weather here in Western NY.  It hints sometimes of warming up but it is only a tease at this point.  I love winter but I am ready now for the weather to turn warm.  I'm ready for stuff to grow.  Ready for the Farmers Market and ready to get my own garden growing.


1 cup French Green Lentils or Black Beluga
2 pounds mushrooms
1 tablespoon butter
1 tablespoon olive oil
2 teaspoons thyme
1 medium onion, finely diced
2 cloves garlic
1 quart beef broth
1/2 cup white wine
2 teaspoons soy sauce
1 teaspoon kosher salt
a couple grinds of black pepper

Bring a medium saucepan of water (about 2 1/2 cups) to a boil. Add the lentils to the water along with a fat pinch of salt. Simmer the lentils until they’re just tender, about 20 minutes. Drain and set aside.

In a soup pot, heat the olive oil and butter over medium heat. Add the onions and stir. Cook the onions until slightly softened and translucent, about 4 minutes. Saute mushrooms until golden. Season with salt and pepper. Add the garlic and thyme to the pot and stir. Once the garlic is fragrant, about 30 seconds, add the white wine, broth and soy sauce to the pan. Add the lentils. Stir and bring the mixture to a boil. Lower heat and let simmer for about 20 minutes.

Just before serving add in the milk to soup.  Heat until just warmed and serve.

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