Mushroom Lentil Soup

Mushroom Lentil Soup

3 tablespoons olive oil
3 cloves garlic, minced
1 Spanish onion, peeled and diced
2 ribs celery, diced
6 carrots, peeled and diced or sliced
2 portobello mushroom caps, diced
1/4 pound shiitake mushrooms, sliced
1/4 pound oyster mushrooms, sliced
1/2 pound dried lentils
1 cup dry sherry
8 cups beef stock
2 bay leaves
1 tablespoon chopped fresh thyme
1/4 cup chopped fresh parsley
1 bunch scallions, sliced
1 tablespoon sherry vinegar
Kosher salt and freshly ground black
pepper, to taste

■ Heat a stockpot over medium-high heat.
Add the olive oil, garlic, onion, celery, and
carrots. Sauté for 7 minutes. Add the
portobello, shiitake, and oyster mushrooms.
Sauté an additional 3 minutes. Add the lentils,
sherry, stock, and bay leaves. Bring to a boil.
Reduce the heat to medium and simmer for
11/4 hours.

■ Remove from the heat and discard the bay
leaves. Add the thyme, parsley, scallions,
vinegar, salt, and pepper. Stir well.
Makes 8 servings