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French Herbed Mushroom Potage

45 min • 4 to 6 servings •
John S

45 min •     4 to 6 servings•

John S

Hearty lentil soup with a dollop of cream and fresh thyme, served with crusty bread and olive oil.

A warming winter soup best served with a good crusty, sourdough bread.

Ready

  • 2 oz smoked bacon or pancetta
  • 1 onion, chopped
  • 1 Tbsp olive oil
  • ¾ cup mushrooms, cleaned, stemed, and chopped (portobello or crimini and wild mushroom mix)
  • 2 ½ cups beef stock
  • 2 Tbsp sweet sherry
  • 2 Tbsp fresh mixed herbs, chopped (sage, rosemary, thyme, marjoram)
  • Salt and pepper to taste
  • Sprigs of herbs to garnish
  • Crème fresh or yogurt for garnish

    • Set

  • Large saucepan with lid
  • Immersion blender or food processor
  • Wooden spoon

    • Go!

  • Roughly chop bacon or pancetta and place in saucepan over heat.
  • Cook slowly to render fat.
  • Add onions and cook until translucent (you may need to add a little oil if using pancetta).
  • Add mushrooms to pan.
  • Cover and sweat until they are soft and their liquid has run out.
  • Add stock, sherry, and herbs.
  • Cover and simmer for about 12-15 minutes.
  • Remove from heat.
  • Salt and pepper to taste.
  • Puree with immersion blender or food processor. Don’t worry about getting smooth (just call it “rustic”).
  • Return to heat to warm and check seasonings.
  • Serve with dallop of crème fresh or yogurt and garnish with sprig of herb.

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