Lentil-Mushroom Soup Back
to Recipe Archive
Washington State is one of the country's premier growers of lentils.
In this soup, brown or green lentils are combined with woodland
mushrooms and Walla Walla onions, two other local products, and
cooked until tender and nutty.
1 cup boiling water
1 oz. dried porcini mushrooms (about 1 cup)
¼ cup extra virgin olive oil
1 Walla Walla or other sweet onion, chopped
4 oz. chanterelles, cremini, or button mushrooms, cleaned and
thinly sliced
3 cloves garlic, minced
2 bay leaves
8 sprigs of fresh thyme or 1 tsp. dried thyme
1 cup dry white wine
1 cup brown or green lentils, rinsed and picked over
½ cup orzo or other small pasta
Salt and freshly ground black pepper, to taste
¼ cup chopped Italian flat leaf parsley
6 thick (3/4 inch) slices sourdough, country white, or light whole
wheat bread
1 clove garlic, peeled and cut in half
Extra virgin olive oil, for drizzling
Pour the boiling water over the dried mushrooms in a bowl. Let
stand for 10 minutes. Drain the mushrooms, reserving the mushroom
soaking liquid, and coarsely chop, then set aside. Filter the
soaking liquid through a coffee filter or double layer of paper
towels. Set aside.
Heat 2 tablespoons of the olive oil in a large saucepan over
medium-high heat. Add the onion and fresh mushrooms and cook,
stirring frequently, until soft, 3 to 4 minutes. Stir in the garlic,
bay leaves, and thyme and stir until the garlic is fragrant, about
1 minute. Stir in the dried mushrooms and the wine. Add the mushroom
soaking liquid and bring to a boil. Simmer until the liquid is
slightly reduced, about 5 minutes. Stir in the lentils and 7 cups
of water. Simmer until the lentils are soft, about 25 to 30 minutes.
Stir in the pasta and cook until done, about 4 to 5 minutes. Remove
the bay leaves and thyme sprigs and season with salt and pepper.
Stir in the parsley.
Meanwhile, toast the bread either under the broiler or in a toaster,
until lightly golden. Rub with the garlic and brush with some
of the remaining 2 tablespoons olive oil. Place a slice in each
of 6 soup bowls and ladle soup over the bread. Drizzle with additional
olive oil and serve.
Serves 6
Complements of Cooking with Artisan Bread by Gwenyth Bassetti
and Jean Galton.
