Cream of Wild Mushroom Soup With Lentil Sprouts

Name: Cream of Wild Mushroom Soup With Lentil Sprouts
Total time: 1 h
Yield: 6 to 8 servings
Ingredients: 1/2 pound shiitake mushrooms; 10 ounces fresh cultivated mushrooms; 9 tablespoons butter; 1/4 cup finely chopped celery; 1/4 cup finely chopped carrot; 1 1/4 cups finely chopped leeks; 4 tablespoons finely chopped shallots; 1 cup finely chopped onion; 1/4 cup flour; 3 cups cold fresh or canned chicken broth; 3 cups heavy cream; 1 tablespoon lemon juice; Salt to taste if desired; Freshly ground pepper to taste; 1/4 pound dried lentils, sprouted (see note); 2 tablespoons finely chopped parsley plus parsley for garnish

By Craig Claiborne

Total Time: 1 hour
Rating: 4(7)
Comments: Read comments

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Ingredients

Yield:6 to 8 servings

½pound shiitake mushrooms
10ounces fresh cultivated mushrooms
9tablespoons butter
¼cup finely chopped celery
¼cup finely chopped carrot
1¼cups finely chopped leeks
4tablespoons finely chopped shallots
1cup finely chopped onion
¼cup flour
3cups cold fresh or canned chicken broth
3cups heavy cream
1tablespoon lemon juice
Salt to taste if desired
Freshly ground pepper to taste
¼pound dried lentils, sprouted (see note)
2tablespoons finely chopped parsley plus parsley for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Pull off stems from shiitake mushrooms and set aside. Cut off stems of cultivated mushrooms and set aside.
Step 2
Cut shiitake caps in half. Cut each half crosswise into very thin slices. There should be about 4 cups.
Step 3
Heat 4 tablespoons of the butter in a kettle or casserole and add celery, carrot, leek, 2 tablespoons shallots, onion and the stems of the shiitake and cultivated mushrooms. Cook, stirring, about 5 minutes and sprinkle with flour. Cook, stirring, about 2 minutes and add chicken broth. Bring to the boil and add cream. Let simmer about 20 minutes, stirring often from the bottom.
Step 4
Meanwhile, put the cultivated mushroom caps into the container of a food processor or electric blender and sprinkle with lemon juice. Blend thoroughly. There should be about 3 cups.
Step 5
Heat 2 tablespoons butter in a skillet and add the remaining 2 tablespoons shallots. Cook briefly, stirring, and add the cultivated mushrooms. Add salt and pepper. Cook, stirring often, over high heat, until mushrooms give up their liquid. Cook, stirring often, until the liquid evaporates. Set aside.
Step 6
Line a bowl with a sieve, preferably of the sort known in French kitchens as a chinois. Pour the mushroom and vegetable mixture into the sieve. Press to extract as much liquid as possible from the solids. Pour the soup into a clean kettle or casserole and add the cultivated mushroom mixture.
Step 7
Heat the remaining 3 tablespoons butter in a skillet and add the thinly sliced shiitake mushroom pieces. Sprinkle with salt and pepper. Cook, stirring often, about 4 minutes and add the sprouted lentils. Cook, tossing and stirring, about 1 minute or until lentils are thoroughly heated. Add the chopped parsley and stir to blend. The lentil mixture may be added to the simmering soup or it may be spooned onto the individual portions of hot soup just before serving. Garnish each serving with more chopped parsley.

Tip

The lentils for sprouting are best bought in a health-food store. Rinse a cloth in lukewarm water and squeeze it out. Lay out one of the towels on a small tray. Scatter the lentils ( ¼ pound of lentils will increase in weight slightly) over the dampened cloth without crowding. Cover with another dampened cloth and place in a cool, dark place (do not refrigerate). Sprinkle lightly with water enough to keep the towel moist without letting any water accumulate in the bottom of the tray. Sprinkle twice a day, morning and evening. At the end of 3 days the lentils should be sprouted. This will produce slightly more than 1 cup.