Red Lentil and Wild Mushroom Soup

Cooking method

1. Step 1:

   

   How do you make lentil soup with wild mushrooms? The first step is to gather the mushrooms yourself or buy them at a store or market. This recipe used bay boletes and porcini foraged from the forest.

2. Step 2:

   

   Wash the mushrooms thoroughly, removing any forest debris along with any damaged or wormy pieces. Leave the small mushrooms whole and cut the larger ones into small pieces.

3. Step 3:

   

   Cover the mushrooms with cold water and bring to a boil over high heat. Once boiling, skim off the foam, reduce the heat to medium, and cook for about 20–30 minutes.

4. Step 4:

   

   Drain the cooked mushrooms in a colander and rinse under cold running water.

5. Step 5:

   

   Prep the rest of the ingredients for the soup.

6. Step 6:

   

   Peel the potatoes, carrot, and onion, and rinse the lentils several times until the water runs clear.

7. Step 7:

   

   Cut the potatoes into sticks or small cubes, whichever you prefer.

8. Step 8:

   

   Bring the broth or water to a boil, season with salt to taste, and add the potatoes to cook. Simmer over moderate heat for about five minutes, then add the lentils. Cook for about 15 minutes.

9. Step 9:

   

   Meanwhile, make the sauté. Grate the carrot on a fine grater and chop the onion. Pour vegetable oil into a skillet and add the onion, carrot, and boiled mushrooms. Sauté over medium heat for about five minutes, stirring now and then so nothing burns.

10. Step 10:

    

    Rinse the tomatoes and cut them into pieces. I used cherry tomatoes for this soup—they're juicy and slightly sweet, and they gave it a special touch. If you don't have flavorful seasonal tomatoes, add 1 tsp of tomato paste and a ladle of broth from the pot where the potatoes and lentils are cooking. Stir the sauté and cook for about three more minutes.

11. Step 11:

    

    Add the sauté to the pot, turn the heat to high, and once it returns to a boil, lower the flame again and cook everything together for one to two minutes. Take the soup off the heat and let it rest, covered, for a while.

12. Step 12:

    

    To serve, offer everyone finely chopped fresh herbs and allspice for the soup. Red lentil and wild mushroom soup is especially good with a dollop of sour cream.