Cream of Lentil Soup

Cream of Lentil Soup

6 dried shiitake mushrooms, divided

1 teaspoon olive oil

    1 large onion, chopped

2 cups lentils

1 teaspoon tamari

½ teaspoon salt

5 cups vegetable broth

½ cup evaporated milk

2 teaspoon sherry vinegar

1 tablespoon unsalted butter

1 ½ tablespoon olive oil

2 cloves garlic, sliced

3 slices sourdough bread, crusts removed, cubed

1 ½ tablespoon chopped chives

1. Cover mushrooms with 2 cups boiling water in a bowl.
2. Let stand 30 minutes. Drain, and reserve liquid.
3. Remove and discard stems, then thinly slice caps. Set aside.
4. Heat oil in a pot over medium-high heat.
5. Add onion, and sauté 7 minutes, or until soft.
6. Add lentils, tamari, ½ cup mushrooms, reserved mushroom liquid, salt and vegetable broth.
7. Reduce heat to medium-low, and simmer, partially covered, 45 minutes.
8. While the soup is cooking heat oil in a skillet over medium heat.
9. Add garlic and remaining mushrooms, and cook 1 minute, or until browned and crisp.
10. Transfer to bowl.
11. Add bread cubes to pan, and sauté 3 minutes, or until browned.
12. Toss croutons with mushrooms. Set aside.
13. When ready purée soup in food processor.
14. Return to pot, and stir in milk, vinegar, and butter.
15. Ladle soup into bowls and sprinkle with croutons and chives.