Shroom lentil Soup
         
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    Ingredients:
dried porcini mushroom      – 15 g
dried black trumpet mushroom – 15 g
shallots                  – 4 finely chopped
garlic                    – 3 cloves chopped
green chili                – 1 chopped
carrot                   – 1/4 cup chopped
frozen sweet corn           – 1/4 cupÂ
frozen peas               – 1/4 cup
cooked lentils             – 2/3 cup
vegetable stock             -21/2 cups
cumin powder              – 1/2 tsp
butter                    -1/2 tbsp
cilantro                   – to garnish
salt                      – to taste
pepper                   – to taste
Method:
- Soak dried black trumpet and porcini mushrooms in water for at least 30 minutes.Drain and chop into cubes.Â
- In a pan heat butter and fry garlic until roasted.
- Add in the chopped shallots and green chili and fry until the shallots turns transparent.
- Add the carrot,corn,peas,chopped black trumpet mushrooms ,porcini mushrooms and fry for  2 minutes.
- Add in 2/3 cup of cooked lentils ,cumin powder, salt ,pepper and vegetable stock.
- Cook on medium for 15 Â minutes.
- Garnish with finely chopped cilantro.
- Serve hot…
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THIS RECIPE was  SENT FOR SHROOMS FOR SOUP CONTEST TO MARXFOODS.COM.. and we were chosen as runner up
Serves  3