Mushroom and Lentil Winter Soup
Ingredients for 8 people
  • 250 g of lentils
  • 4-5 shallots
  • 2 celery branches
  • ½ celery root
  • 200 g Porcini or mixed mushrooms
  • 2 ½ litres of chicken or vegetable broth
  • 1 bunch of basil
  • 2 garlic cloves
  • 1 lemon sliced thinly
  • 2 bay leaves
  • extra virgin olive oil
  • salt and pepper
Peel and thinly slice the shallots. Thinly slice the celery and the celery root. In a saucepan, heat 4 tablespoons of olive oil. Sauté the vegetables for 2-3 minutes. Add the bay leaves.

Clean the mushrooms removing any dirt; quickly rinse, dry and slice. Place them in a large saucepan with the vegetables; cover and cook for 5 minutes on low heat. In the meantime, finely slice 2 dozens of basil leaves with the garlic cloves.

Set aside.

Rinse the lentils under running water. Add them to the mushrooms. Add the chicken broth. Cook for about 20 minutes. Set aside.

Five minutes before serving, add the lemon slices, and basil-garlic mixture. Heat the soup. Check for salt. Serve with fresh ground pepper.

-Lenticchia di Castelluccio di Norcia (Ombrie)
-Arancia Rossa di Sicilia (Sicile)
-Olio Extra Vergine di Oliva «Umbria» (Ombrie)
-Olio Extra Vergine di Oliva Valli Trapanesi (Sicile)

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