Chef Arturo Zarate – Guckenheimer Featured Chef

Lentil Soup with Porcini Mushrooms and Parmesan Cheese

Servings: 6 / 12 oz portions Yields: 2 quarts

1 1/2 Cups Boiling Water
¾ Cup Dry, Porcini Mushrooms
1 Tbsp Extra Virgin Olive Oil, Plus Extra for Drizzling
1/2 Ea Onion, Medium, Chopped
1 Ea Carrot, Peeled and Chopped
1 Ea Celery Stalk, Chopped
1 Ea Garlic Clove, Chopped
To taste Salt and Fresh Ground Black Pepper
1 Cup Tomatoes Diced Canned with Juice
3/4 Cup Lentils
4 Cups Vegetable Broth
1/2 Tbsp Thyme, Fresh, Chopped
2 Tbsp Parsley, Chopped
1/2 Cup Parmesan Cheese, Shredded

 

Procedure

1) In a bowl add porcini mushrooms to the hot water and allow to re-hydrating for approximately 30 minutes. Drain the porcini mushrooms and chop, reserving the mushroom broth. This will be added to the soup later.

2) Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Add the Garlic, salt and pepper and sauté until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices and the mushrooms. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 10 minutes.

3) Add the lentils and mix to coat. Add both the vegetable and porcini mushroom broth and stir. Add the thyme and parsley. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are tender, about 45 minutes.

4) Ladle the Soup into bowls. Sprinkle with the Parmesan, drizzle with the extra virgin Olive Oil and serve.

 

 

 

“He’s just really a fabulous chef, and probably one of his greatest strengths is that he can translate that knowledge to other people to help them get better”