Smoked Turkey and Lentil Soup
|Carrot||1 Large, chopped|
|Onion||1 , chopped|
|Celery stalk||1 , chopped|
|White of leek||1 , chopped|
|Mushrooms||4 Ounce, chopped|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chicken stock||4 1⁄2 Cup (72 tbs)|
|Dried thyme||2 Teaspoon|
|Lentils||1⁄2 Cup (8 tbs)|
|Smoked turkey||8 Ounce, diced|
|Chopped fresh parsley||1 Tablespoon (For Garnish)|
Melt the butter in a large saucepan.
Add the carrot, onion, leek, celery, and mush rooms.
Cook until golden, 3-5 minutes.
Stir in the wine and chicken stock.
Bring to a boil and skim off with a spoon any foam that rises to the surface.
Add the thyme and bay leaf.
Lower the heat, cover, and simmer gently 30 minutes.
Add the lentils and continue cooking, covered, until they are just tender, 30-40 minutes more.
Stir the soup from time to time.
Stir in the turkey and season to taste with salt and pepper.
Cook until just heated through.
Ladle into bowls and garnish with parsley.
Serve hot with white crusty bread.