25g / 1oz / 2 tbsp butter or margarine
1 large carrot, chopped
1 onion, chopped
1 leek, white part only, chopped
1 celery stick, chopped
115g / 4oz mushrooms, chopped
45ml / 3 tbsp dry white wine llitre
1litre / 1 3/4 pints / 4 cups chicken stock
10ml / 2 tsp dried thyme
1 bay leaf
115 / 4oz /1/2 cup brown or green lentils
225g / 8oz cooked chicken, diced
salt and black pepper |
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Melt the butter or margarine in a large saucepan. Add the carrot, onion, leek, celery and
mushrooms. Cook for 3-5 minutes, until softened.
Stir in the wine and chicken stock. Bring to the boil and skim off any foam that rises to the
surface. Add the thyme and bay leaf. Reduce the heat, cover, and simmer for 30 minutes.
Add the lentils and continue cooking, covered, for another 30-40 minutes, until they are just
tender, stirring the soup from time to time.
Stir in the diced chicken and season to taste with salt and pepper. Cook until just heated
through. Ladle the soup into bowls and serve hot.
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