Creamy Lentil and Mushroom Cups
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 cups dried Mushrooms
- 1 ⅔ cups green Le Puy lentils
- 4 cups Game stock
- 2 Tbsps Oil
- 2 onions (chopped)
- 2 cloves garlic cloves (chopped)
- 1 cup Celeriac (peeled and diced)
- 2 carrots (peeled and diced)
- 2 sprigs thyme
- 1 cup Red wine
- ⅔ cup cream
- ¼ cup butter
- 1 large, cooking Apple (peeled and sliced)
- 2 ½ cups fresh Porcini mushroom (sliced)
- 1 Tbsp balsamic vinegar
- 1 cup Parmesan (grated)
Preparation steps
1.
Soak the dried mushrooms in about 300 ml warm water for 1 hour.
2.
Wash the lentils, put into a pan with the game stock and cook for about 20 minutes. Take out about 1/4 of the lentils with a slotted spoon or skimmer and set aside.
3.
Heat the oil in a frying pan and cook the onions and garlic until translucent. Add the diced vegetables, sprigged thyme and stir in the wine. Add the dried mushrooms and their soaking juice and cook gently for about 10 minutes.
4.
Add the vegetable mixture to the lentils and stock and cook for a further 10 minutes or so. Add the cream and season with salt and pepper.
5.
Puree with a hand blender, push through a fine sieve then put the reserved lentils back into the soup.
6.
Heat the butter in a frying pan and lightly brown first the ceps and then the apple slices.
7.
Ladle the soup into soup bowls, put a few slices of apple and cep into each and sprinkle with balsamic vinegar. Serve with grated Parmesan alongside.
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