sig's Cream of Puy Lentil,Garlic and Porcini Mushroom soup

• 1 tbsp melted butter
• 1 red onion, finely chopped
• 2 clove , large, smoked garlic, chopped finely
• 1 can puy lentil thoroughly drained
• 2 stick of celery, finely chopped
• 5 closed cup mushroom chopped
• 1 packages ready to eat porcini mushrooms
• 1 small cup chickpeas
• 1 pinch salt
• 1 pinch each pepper and cayenne pepper
• 1 good pinch parsley
• 1 generous pinch tarragon
• 1/2 juice of lemon
• 2/3 ml cup of evaporated milk
• 250 ml of vegetable stock ( or more if you like soup thinner)
• 1 handful spring onions finely chopped
• 3 tbsp gently crisp fried close cup mushrooms for garnish (optional)
• 2 clove of garlic thinly sliced and gently fried for garnish. Do not burn as it will take on a bitter taste.

1. add all ingredients , except half of the porcini mushrooms , the springonions and the evaporated milk into a pot, heat gently until softens about25 minutes
2. puree or blend until really smooth add rest of mushrooms and milk.
3. heat the springonions in butter until just starting to crisp sprinkle over soup.

butter, red onion, clove, puy lentil thoroughly, celery, mushroom, ready, chickpeas, salt, pepper, parsley, generous, lemon, milk, vegetable stock, handful spring onions, gently crisp, clove of garlic

Taken from cookpad.com/us/recipes/336302-sigs-cream-of-puy-lentilgarlic-and-porcini-mushroom-soup (may not work)