Mushroom and lentil potage

A potage is a really thick, old-school French soup, and this one makes the most of lentils and mushrooms to create a hearty meal.

Mushroom and lentil potage. Credit: Everyday Gourmet with Justine Schofield

• serves

  4

• prep

  15 minutes

• cook

  1:10 hour

• difficulty

  Easy

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 carrot, dice
• 2 stalks celery, diced
• 250 g speck, diced
• 1 bay leaf
• 3 sprigs thyme
• ½ cup Puy lentils, rinsed
• 450 g mixed mushrooms, roughly chopped
• 1 tbsp porcini mushrooms, rehydrated in water
• 1.5 L chicken stock
• 1 bunch English spinach, shredded
• 1 tsp fresh lemon juice
• Salt and pepper
• Pouring cream, to serve
• pinch of nutmeg to garnish

Instructions

1. Heat the oil in a large saucepan and sweat off the onion, carrot, celery, speck, bay leaf and thyme for 10 minutes or until very soft.
2. Add the lentils, mushrooms and stock and bring to the boil. Turn the heat down and place a lid on top and cook very gently for 1 hour.
3. Once cooked remove the thyme and bay leaf, add the spinach and lemon juice and season to taste.
4. Blend the soup so half of it becomes smooth and there is still some texture to it.
5. Serve with a drizzle of cream and a pinch of nutmeg.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.