Country Grocer

Step 1

Preheat a large pot over medium heat.

Step 2

Stirring constantly, sauté leeks in the butter for approximately 2-3 minutes.

Step 3

Add garlic and 4 cups of button mushrooms. Sauté for another 5 minutes, stirring occasionally.

Step 4

Add broth, cream and thyme and simmer for 10 minutes. Remove soup base from heat for a couple of minutes to cool.

Step 5

In a large frying pan over medium-high heat, sauté the remaining mushrooms using a light coating of oil or butter until lightly browned, approximately 7 minutes. Set aside until step 7.

Step 6

In small batches, carefully puree soup base in a blender starting on low. Add pureed contents back to the pot.

Step 7

Add sautéed mushroom, cooked lentils, salt and pepper to the soup base serve and enjoy.