Portobello & Puy Soup

I’m holding my breath and trying to picture what our lives are going to be like. Right now I’m almost at the end of my Master’s thesis. And it’s a bit overwhelming. Very soon five years of law studies will come to an end. It’s an amazing feeling and really scary at the same time!
Writing my Master’s thesis and applying for jobs are some of the main reasons why the past two months have been a little slow here on the blog. Luckily, the thesis is due in just a couple of weeks, and what do you know; the job application paid off, and I’m about to start my very first ‘grown-up job’! I’m so happy, and I can’t wait to experience the mythical lands of Weekends without constantly feeling guilty about those articles and chapters I ought to be reading, or that analysis I ought to be writing. Mikkel has been telling tales about the concept of ‘spare time’ ever since he graduated a little over a year ago, and I have been listening in with great enthusiasm. However, I’ve already made plans for the spare time; creating new recipes and blogging ’bout it!


In the meantime, I’ve come up with this Portobello & Puy Soup. The idea popped into my head when I came across a supermarket selling these wonderfully small, locally grown organic portobello mushrooms in my search for ingredients for a soup to keep us warm. The sauteed portobello mushrooms adds a nice texture to the soup, and the puy lentils will keep you full for a long time. We like to use puy lentils in soups like these, as they cook really well while keeping their shape and a bit of ‘bite’. Serve this soup with some good quality sour-dough bread on the side and you’ve got yourself a hearty meal.

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Portobello & Puy Soup

(Makes 4 servings)

500 g small portobello mushrooms
1 small zucchini

2 carrots

4 tomatoes

1 stalk celery
2 garlic cloves

4 stalks of thyme

4 bay leafs

1 litre vegetable stock

2 tbsp olive oil
Salt + pepper

1 cup puy lentils
2 cups water

1 tsp salt

1 handful parsley (chopped)
Parmesan cheese (grated)

Cook the puy lentils; place lentils, salt and water in a small pot at full heat. When the water starts to boil lower the heat to low and let it simmer for another 18-20 minutes or until the lentils are tender.

Meanwhile, prepare the vegetables for the soup; divide the mushrooms in 6-8 pieces each, slice carrots, zucchini, and celery into coins, chop tomatoes into boats, and chop garlic finely. Heat olive oil in a large pot at medium heat and sautee the mushrooms with bay leaves and thyme. Add the rest of the vegetables when the mushrooms start to brown. Let it all sautee for a minute or two before adding the vegetables stock. Let the soup simmer for 15-20 minutes. Taste with salt and pepper.

Serve the soup by placing 3 tbsp of the cooked puy lentils in a deep plate. Pour the soup over the lentils and top with chopped parsley and grated parmesan.

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