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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