1 tbsp melted butter
1 red onion, finely chopped
2 clove, large, smoked garlic, chopped finely
1 can puy lentil thoroughly drained
2 stick 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 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 garlic thinly sliced and gently fried for garnish. Do not burn as it will take on a bitter taste
