Easiest Way to Make Jamie Oliver Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, sig's cream of puy lentil,garlic and porcini mushroom soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have sig's cream of puy lentil,garlic and porcini mushroom soup using 18 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup:

1. Prepare melted butter
2. Make ready red onion, finely chopped
3. Get clove, large, smoked garlic, chopped finely
4. Get puy lentil thoroughly drained
5. Make ready celery, finely chopped
6. Take closed cup mushroom chopped
7. Take ready to eat porcini mushrooms
8. Get small cup chickpeas
9. Make ready salt
10. Prepare each pepper and cayenne pepper
11. Make ready good pinch parsley
12. Make ready generous pinch tarragon
13. Prepare juice of lemon
14. Take cup of evaporated milk
15. Take vegetable stock (or more if you like soup thinner)
16. Get spring onions finely chopped
17. Take gently crisp fried close cup mushrooms for garnish (optional)
18. Prepare garlic thinly sliced and gently fried for garnish. Do not burn as it will take on a bitter taste

Instructions to make Sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup:

1. Add all ingredients, except half of the porcini mushrooms, the springonions and the evaporated milk into a pot, heat gently until softens about25 minutes
2. Puree or blend until really smooth add rest of mushrooms and milk. heat the springonions in butter until just starting to crisp sprinkle over soup.

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