Mushroom, Puy Lentil & Hazelnut Soup With Fresh Herbs - Cuisine Magazine - From New Zealand to the World

Name: Mushroom, Puy Lentil & Hazelnut Soup With Fresh Herbs - Cuisine Magazine - From New Zealand to the World
Ingredients: 150g Puy lentils, well washed; 50ml extra virgin olive oil; 1 brown onion, peeled, finely diced; 1 carrot, peeled, cut into small cubes; 1 stick celery, trimmed, cut into small cubes; 3 cloves garlic, peeled, sliced; a few slices of mild fresh red chilli, deseeded, or a pinch of dried chilli; 200g button mushrooms, thinly sliced; 400g small Swiss brown mushrooms, thinly sliced; 100g shiitake mushrooms, thinly sliced; 100g fresh porcini, thinly sliced or 20g dried porcini, soaked in 1 cup of hot water for 15 minutes, sliced, stock reserved; 1½ litres vegetable stock or chicken stock; 1 bay leaf; 80g hazelnuts; ⅓ cup mixed basil leaves, thyme leaves & chives, chopped; zest of 1 lemon; 100g crème fraîche

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Ingredients

150g Puy lentils, well washed
50ml extra virgin olive oil
1 brown onion, peeled, finely diced
1 carrot, peeled, cut into small cubes
1 stick celery, trimmed, cut into small cubes
3 cloves garlic, peeled, sliced
a few slices of mild fresh red chilli, deseeded, or a pinch of dried chilli
200g button mushrooms, thinly sliced
400g small Swiss brown mushrooms, thinly sliced
100g shiitake mushrooms, thinly sliced
100g fresh porcini, thinly sliced or 20g dried porcini, soaked in 1 cup of hot water for 15 minutes, sliced, stock reserved
1½ litres vegetable stock or chicken stock
1 bay leaf
80g hazelnuts
⅓ cup mixed basil leaves, thyme leaves & chives, chopped
zest of 1 lemon
100g crème fraîche