Lentil soup with mushrooms

Preparation. Lentil soup with mushrooms

This soup looks thick and rich, almost like porridge. If you like thinner soups, then use a higher volume of broth.

2 quarts chicken broth;
lentils (green) – 3/4 Cup;
green onions – 4 PCs.;
leek (the white part) – 2 PCs.;
2 carrots;
2 celery sticks;
mushrooms (any other) 3 cups;
Bay leaf – 1 PC.;
chicken meat (boiled) – 2.5 cups;
4 tablespoons dry white wine;
salt and black pepper.
Carefully chop the green onions, leeks, celery stalks, carrots. Well, when all the vegetables are chopped approximately the same size. Heat pan, then pour 3 table. tablespoons vegetable oil, fry on low heat for green onions, leeks, celery, carrots and mushrooms somewhere 5-7 minutes, until they are soft. Then you must increase the fire to medium, add dry white wine and continue to cook for 2-3 minutes until, until wine is completely evaporated. Roasted vegetables and mushrooms folded into a saucepan, pour the broth and pour lentils. Once the soup comes to a boil, add the Bay leaf and pepper. Again, lower the heat, cover the saucepan with a lid and cook for about 30 minutes. After pour the chopped chicken, potseluem according to your taste and govarival for another 5-7 minutes. Turn off the heat and your soup is already possible to eat.