1 cup Swiss chard stems or 1/2 cup chopped Chinese
4 ounces white mushrooms, chopped
6 cups water
1 cup diced, unpeeled
1/2 cup lentils, rinsed
1 bouquet garni (10 parsley stems, 4 sprigs
fresh thyme, a bay leaf, 1 whole clove and 10 peppercorns
tied up in a cheesecloth bag)
1 to 2 teaspoons fresh lemon juice
pepper to taste
In small, heatproof bowl, combine dried mushrooms and just enough boiling
water to cover. Let soak for 20 minutes.
in large skillet heat 1 teaspoon each of butter and oil. Sauté onions until
soft. Add to stock pot.
Use remaining oil to sauté carrots, celery, leek and garlic until soft.
Transfer to pot, reserving 1 teaspoon of oil and butter to sauté cabbage/chard
Transfer to pot and deglaze, adding that to pot.
Drain Porcini mushrooms and strain through fine sieve or cheesecloth, reserving
liquid. Add Porcini, liquid, potatoes, lemon juice, water, salt and pepper,
and bouquet garni to stockpot. Bring to boil, then lower heat to maintain simmer.
Simmer for 45 minutes, replenishing liquid if water falls below the level of
the vegetables. Towards end of cooking time, allow to fall.
Remove bouquet and allow to cool slightly, then drain through a sieve, pressing
vegetables to extract remaining juices.