Italian Lentil and Chanterelle Soup

Ingredients

• 1 small yellow onion
• 1 medium stalk celery
• 2 small carrots
• 1/4 cup olive oil, plus more for drizzling
• 1 bay leaf
• 2 cups dried brown or French Puy lentils (about 14 ounces)
• 1/2 cup dry white wine
• 2 (32-ounce) cartons low-sodium vegetable broth (8 cups), divided
• 1 tablespoon double-concentrated tomato paste (from a tube)
• 8 ounces fresh chanterelle mushrooms
• 1 1/2 ounces Parmesan cheese, grated (generous 1/3 cup)
• 6 to 8 sprigs fresh parsley
• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper

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