Recipes

2 tbsp Pure by Christine Cushing Extra Virgin Olive Oil (25 ml)
2 tbsp butter (25 ml)
1 large cooking onion, chopped
1 medium carrot, chopped
1 stalk celery
1 leek, white part only, chopped
1 tsp chopped ginger
2 sprigs, whole thyme
2 broccoli stems, trimmed and sliced into medallions
2 sweet potatoes, peeled and chopped
1 bay leaf
1/3 cup Dried mushrooms 8 gm (chanterelles or porcini).
4 cups chicken stock, (1 L) or vegetable stock for vegetarians
¼ cup red lentils (50 ml)
Salt and pepper to taste
1 cup broccoli florets (250 ml)

Soak mushrooms in hot water in a medium bowl. Let soften 10 minutes. Remove from water discarding liquid. Reserve.   Meanwhile, in a large pot over medium heat, add oil and butter and sweat the onions, carrot, celery, leek, ginger and thyme lightly stirring with a wooden spoon until onion is translucent, about 4 minutes.  Add the remaining ingredients, except florets, season and bring to a boil. Cover and reduce heat to low and cook soup until potatoes are tender about 20-25 minutes. Taste for seasoning and adjust if necessary.  Just before serving, bring back to a simmer and add the broccoli florets. Cover and steam for 2 minutes, or until just tender with a crunch.  For added flavour, serve soup drizzled with extra virgin olive oil.

Makes 6 servings

Recipe from Christine Cushing’s website