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

Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup.

Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup highly diverse and own ideal flavor that unique. Several types of Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup recipes are also enough easy to process and do not pick up lengthy. Although not everybody likes Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup food, nowadays few people are getting attached and like the sundry Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup foods available. This can be seen than the number of restaurants that prepare Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup as one of the serving. You can cook Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup using 18 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup

1. You need 1 tbsp of melted butter.
2. Prepare 1 of red onion, finely chopped.
3. You need 2 of clove, large, smoked garlic, chopped finely.
4. It's 1 can of puy lentil thoroughly drained.
5. Prepare 2 stick of celery, finely chopped.
6. You need 5 of closed cup mushroom chopped.
7. It's 1 packages of ready to eat porcini mushrooms.
8. You need 1 of small cup chickpeas.
9. It's 1 pinch of salt.
10. It's 1 pinch of each pepper and cayenne pepper.
11. It's 1 of good pinch parsley.
12. It's 1 of generous pinch tarragon.
13. It's 1/2 of juice of lemon.
14. You need 2/3 ml of cup of evaporated milk.
15. You need 250 ml of vegetable stock (or more if you like soup thinner).
16. It's 1 handful of spring onions finely chopped.
17. Prepare 3 tbsp of gently crisp fried close cup mushrooms for garnish (optional).
18. Prepare 2 clove of garlic thinly sliced and gently fried for garnish. Do not burn as it will take on a bitter taste.

Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup instructions

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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