Lentil And Wild Mushroom Soup
1 ounce Dried Mushroom Blend
1 cup hot water
1 medium onion, minced
1 carrot, minced
1 clove garlic, minced
1 teaspoon dried thyme
1 bay leaf
2 tablespoons extra virgin olive oil
3/4 cup Cabernet Sauvignon
10 ounces red or green lentils
6 cups cold water
1/4 pound Spaghettini, broken into pieces
3 tablespoon fresh parsley, minced
Salt and pepper
Place dried mushrooms in a bowl, cover with hot water and soak for 15 minutes. When mushrooms are soft, remove from water, squeeze water into bowl and set aside for later. Then, chop the rehydrated mushrooms into small pieces.
In a large saucepan, add olive oil and cook onions, carrots, garlic, herbs, and chopped mushrooms over medium heat. When onions have browned slightly, add mushroom liquid, wine, lentils, and water. Simmer until lentils are soft, about 15 - 20 minutes.
Pour in the pasta and cook an additional 10 minutes, adding salt and pepper as needed. Garnish with chopped parsley and a drizzle of extra virgin olive oil.