Creamy Truffle Infused Puglia Lentil Porcini Mushroom Soup
Ingredients
- 20g dried porcini mushrooms
- 600ml hot vegetable stock
- 30g butter
- 1 large onion, peeled and finely diced
- 4 garlic cloves, peeled and finely sliced
- 125g chestnut mushrooms, diced 1cm
- 250g pouch of Merchant Gourmet Puglia Lentils with Truffle Infused Oil
- 75ml Double cream
- 4 heaped tbsp flat leaf parsley leaves
- 20g mixed seeds (pumpkin, linseed, sunflower, you can buy these ready mixed)
- Salt and freshly ground black pepper
Preparation
Soak the porcini in the hot vegetable stock for 5 minutes. Strain the porcini into a sieve over a bowl, and make sure to keep the stock. Slice the porcini finely.
Get a medium sized saucepan. Add the porcini, butter, chopped onion, garlic, mushrooms and porcini.
Cover and sweat for 8 minutes until the onions are soft.
Add the lentils and stock. Bring to the boil. Lower the heat and simmer for 5 minutes.
Add the double cream. Bring back to the boil.
Take the pan off the heat. Season to taste with salt and freshly ground black pepper.
Serve in hot bowls with the parsley and seeds sprinkled over the top.
