Sausage Lentil Soup

• Dry Lentils 3 cups
• Bulk Itailian Sausage 1#
• Butter 4 T
• White Onion, diced. 1/4#
• Carrot, diced 1/4#
• Leek, white only diced. 1/2 each
• Celery, diced 1 stalk
• Chicken Stock. 1/2 gallon
• Dijon Mustard. 2 oz
• Red Wine Vinegar. 1 oz
• Heavy cream. 2 cups
• Salt. 3/4 T
• White Pepper. 1/4 T
• Fresh Spinach, chiffonade, 1 bunch

1. Rinse lentils and soak overnight under 1" water, drain and rinse again.
2. Brown sausage in pan, remove fat. Set aside
3. Melt butter and saute onions, carrots, leeks, celery until brown
4. Add sausage, lentils and chicken stock. Simmer for 40 minutes
5. Combine mustard, red wine vinegar and cream in a separate cup. Mix well.
6. Add to soup, season with salt and white pepper, simmer 10 minutes.
7. Add spinach and cook an additional 5 minutes.

itailian sausage, butter, white onion, carrot, celery, chicken, red wine vinegar, heavy cream, salt, white pepper, fresh spinach

Taken from www.epicurious.com/recipes/member/views/sausage-lentil-soup-52838551 (may not work)