Mushroom & Lentil Soup

4 cups chopped mushrooms

3 carrots, peeled and diced

3 celery ribs, diced

3 cloves garlic, diced

1 teaspoon thyme

Olive oil

1 tablespoon salted butter

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup dried lentils

7 cups water

Garnish with a dollop sour cream and Italian parsley

In a large stock pot add a swirl of olive oil and butter to the pan over medium heat. Sauté the celery, carrots, garlic and thyme till tender. Stir in the mushrooms and continue to cook till the mushrooms’ juices have drained and they have become brown on the edges. Pour the water and lentils into the pot. Add salt and pepper. Bring to a boil and then reduce heat to a simmer. Place the lid on the pot and cook for 20-25 minutes or until lentils are cooked al dente. Serve with a dollop of sour cream and chopped fresh parsley as a garnish.