Chanterelle & Lentil Soup

Chanterelle & Lentil Soup

This nourishing lentil soup is really simple and has a cheese-topped mushrooms garnish. I enjoy making it at the beginning of the week and then eating it for days; it is even more delicious the next day.

Here is the amazing recipe of the Chanterelle and Lentil soup.


  • One little yellow onion
  • 1 medium celery stalk
  • two little carrots
  • Olive oil, 1/4 cup plus more for drizzling
  • Bay leaf, one
  • 2 cups dry French or brown lentils of Puy (about 14 ounces)
  • Half a cup of dry white wine
  • 8 cups of low-sodium vegetable broth or 2 (32-ounce) cartons, divided
  • Double-concentrated tomato paste, 1 tbsp (from a tube)
  • Freshest chanterelle mushrooms, 8 ounces
  • 1 1/2 ounces of grated Parmesan cheese (about 1/3 cup)
  • 6 to 8 fresh sprigs of parsley
  • Unsalted butter, two tbsp
  • 12 teaspoons kosher salt plus some additional amounts as necessary
  • Black pepper finely ground


  1. For preparing sofrito, you should mix all of the ingredients – two small carrots, one celery stalk 1 medium, and 1 tiny yellow onion.
  2. In a large pan, heat the olive oil and add the vegetables. Cook for 10-15 minutes.
  3. Stir in the lentils after adding them.
  4. Add half a cup of dry white wine and heat for approximately a minute, or until evaporated.
  5. Stirring until dissolved, add 1 tablespoon of tomato paste and Seven cups of vegetable broth. Simmer with the lid on, stir to combine, and adjust the heat as necessary.
  6. Remove the pot from the stove when the lentils are fully cooked.
  7. In a medium-greased or cast iron skillet on medium-high heat, soften 2 tablespoons of unsalted butter.
  8. Add the mushrooms and simmer for 4 to 5 minutes, or until they are tender.
  9. Add some black pepper and 1/2 teaspoon kosher salt to season.
  10. When the Parmesan is melted and the mushroom has a shiny covering, add it and toss. Take the skillet from the stove. Stir in the parsley after adding it.
  11. Serve the soup in bowls. Add the cheese as toppings.

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