Easiest Way to Make Quick Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, sig's cream of puy lentil,garlic and porcini mushroom soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have sig's cream of puy lentil,garlic and porcini mushroom soup using 18 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup:

1. Take melted butter
2. Prepare red onion, finely chopped
3. Take clove, large, smoked garlic, chopped finely
4. Make ready puy lentil thoroughly drained
5. Make ready celery, finely chopped
6. Get closed cup mushroom chopped
7. Make ready ready to eat porcini mushrooms
8. Prepare small cup chickpeas
9. Get salt
10. Prepare each pepper and cayenne pepper
11. Make ready good pinch parsley
12. Prepare generous pinch tarragon
13. Get juice of lemon
14. Take cup of evaporated milk
15. Make ready vegetable stock (or more if you like soup thinner)
16. Make ready spring onions finely chopped
17. Prepare gently crisp fried close cup mushrooms for garnish (optional)
18. Make ready garlic thinly sliced and gently fried for garnish. Do not burn as it will take on a bitter taste

Steps to make Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup:

1. Add all ingredients, except half of the porcini mushrooms, the springonions and the evaporated milk into a pot, heat gently until softens about25 minutes
2. Puree or blend until really smooth add rest of mushrooms and milk. heat the springonions in butter until just starting to crisp sprinkle over soup.

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