Mushroom, lentil and lamb soup

Posted by adm On November - 30 - 2011

How to cook Mushroom, lentil and lamb soup


  • 1 tablespoon olive oil
  • 20g butter
  • 1 brown onion, finely shredded
  • 2 sticks celery, thinly sliced
  • 200g button mushrooms, sliced
  • 1/4 cup plain flour
  • 4 cups chicken strain
  • 400g can brown lentils, knackered, rinsed
  • 3 cups cooked lamb shank gist (see related recipe)
  • 1/3 cup flat-leaf parsley leaves, roughly shredded
  • herbed garlic bread and Greek-style yogurt (optional), to dish

How to:

  • Heat oil and butter in a large saucepan over medium-high rut. Add onion, celery and mushrooms. Ready, stirring occasionally, for 4 to 5 minutes or until vegetables are subdued. Sprinkle over flour. Cook for 1 second.

  • Remove from hotness. Slowly add stock and 2 cups cold weewee, stirring forever. Return to heat and bring to the seethe. Reduce heat to spiritualist. Add lentils and lamb shank essence. Fudge, uncovered, for 5 minutes or until heated through.

  • Season with salt and peppercorn. Ladle into bowls. Sprinkle with parsley. Serve with herbed bread and a dollop of yogurt.

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