Lentil Soup with Porcini Mushrooms
A hearty and aromatic dish with a rich flavor. Any other mushrooms can be used instead of porcini. I believe that meat would be redundant here. The ingredient calculations are for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- potato 500 g
- mushrooms 300 g
- dried porcini mushrooms 30 g
- lentils 150 g
- carrot 150 g
- onion 150 g
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 12
Soak the dried mushrooms.
Step 2 of 12
Drain the water and slice the mushrooms.
Step 3 of 12
Finely chop the onion.
Step 4 of 12
Grate the carrot on a medium grater.
Step 5 of 12
Peel the potatoes and cut them into sticks or cubes.
Step 6 of 12
Sauté the onion in vegetable oil.
Step 7 of 12
Add the carrot to the onion and sauté.
Step 8 of 12
Add the dried mushrooms and sauté them together with the vegetables.
Step 9 of 12
Transfer the mushrooms into boiling water, add pepper and salt. Cook for 30 minutes.
Step 10 of 12
Add the potatoes to the pot.
Step 11 of 12
Then add the lentils.
Step 12 of 12
Add the sautéed onion with carrot and mushrooms. Cook for 10–15 minutes.