Lentil Soup with Porcini Mushrooms

For the lentil soup with porcini mushrooms, soak the lentils in cold water the day before. Strain the lentils through a sieve the following day.

Coarsely grind the dried porcini mushrooms in the Moulinette. Heat the butter in a saucepan. Sauté the bacon and shallots in it. Add the porcini flour and fry briefly. Add the lentils. Add the balsamic vinegar, bring to the boil briefly and pour in the vegetable soup. Let the soup simmer quietly for half an hour with the lid closed and at a moderate temperature.

In the meantime, clean the fresh porcini mushrooms and cut them into thick slices. Heat the clarified butter in a frying pan. Brown the mushrooms, season with salt, pepper and marjoram leaves. Drain the mushrooms on kitchen roll.

Remove four tablespoons of lentils with a slotted spoon and place in four preheated soup plates. Blend the soup with a hand blender and slowly add the whipped cream. Season with salt and pepper.

Stir in the crème fraîche and lovage. Pour the hot soup over the lentils and arrange the roasted mushrooms on top. Serve the lentil soup with porcini mushrooms sprinkled with chopped parsley.

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