Lentil Mushroom and Chestnut Soup
Ingredients
- 1 yellow onion, large, peeled and chopped
- 6 carrots, chopped
- 4 ribs celery, chopped
- 2 tablespoons chopped garlic
- .5 pounds brown lentils
- 1 pound baby portabella mushrooms, sliced
- 3 quarts mushroom or vegetable stock
- 1 sprig rosemary, chopped
- 8 ounces cream cheese
- 5 ounces peeled, cooked chestnuts, chopped
- 2 tablespoons olive oil
- 1 teaspoon porcini salt, optional
- 1 bay leaf
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