Ingredients
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2 tablespoons butter
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1 onion, chopped
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1 stalk celery, chopped
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4 ounces mushrooms, chopped
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3 tablespoons dry white wine
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4 cups chicken broth
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2 teaspoons dried thyme
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1 bay leaf
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1/2 cup brown lentils
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8 ounces cooked chicken, diced
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salt & freshly ground black pepper
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freshly chopped thyme, to garnish
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1 large carrot, chopped
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1 leek, whites only, chopped
Instructions
- Melt the butter in a large saucepan.
- Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened.
- Stir in the wine and chicken broth.
- Bring to a boil.
- Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes.
- Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils 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, garnished with freshly chopped thyme.