Lentil and Mushroom Soup

A delicious mushroom dish for any occasion!

Rinse the men’s mushrooms thoroughly. Later soak covered with warm water for fifteen minutes. Drain, reserving the indicated mass of soaking water. Cut the mushrooms into strips.

Peel and chop onion and garlic. Peel carrots, cut lengthwise into slices, then into strips and finally into small cubes.

Heat the butter in a frying pan. Sauté onion, garlic and carrots. Add the mushrooms, soaking water, lentils and soup. Make the soup with the lid closed for twenty-five to forty minutes, depending on the quality of the lentils.

Then lift out just under half of the lentil and mushroom mixture with a skimmer. Mash finely with the cream. Return to the skillet with the remaining ingredients. If necessary, dilute the soup with a little water or soup and season with salt and pepper. Do it again for five minutes.

Serve the soup, put about 1 tsp of crème fraîche on top and cut the chives over it with scissors.

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