lentils, rinsed and picked over to remove any stones
3 1/2 qt.
* brown beef stock
1 ea.
bouquet garni:
1 ea.
celery stalk
2 ea.
dried bay leaf
6 ea.
fresh thyme sprigs
to taste
salt
to taste
white pepper
Method
1
In a large saucepan, cook the bacon and oil over moderate heat until the bacon is translucent.
2
Add the onions, celery, carrots, and mushrooms and cook until the vegetables begin to brown.
3
Add the garlic and cook one more minute.
4
Prepare the bouquet garni with celery stalk, bay leaf, and thyme.
5
Add the stock, lentils, and bouquet garni. Bring to a boil, reduce heat, cover, and simmer for 90 minutes.
6
When the lentils are very soft, remove thyme branches and bay leaves. Carefully grind the soup using a stick (immersion) blender, food processor, or blender until smooth.