Mushrooms flavor hearty lentil soup

Dried porcini mushrooms add intense, earthy flavor to this easy low-fat lentil soup that's hearty and nutritious enough for a main dish.

Food writer Judith Barrett says she likes to use small, green French lentils for it, because they give the soup an interesting texture. However, "the larger brown lentils work just as well," she writes in the winter 2003 issue of Eating Well magazine, in her feature on homemade soups. Small lentils tend to cook more quickly, so the timing will depend on which lentils you choose, she points out.

Barrett, author of "Saved By Soup" (Morrow, 1999), is clearly a soup fan. Making soup helped her get through a kitchen renovation, she recalls, but whatever condition your kitchen's in, "soups make for some of the easiest, most enjoyable of winter meals."

The lentil soup may be made ahead of time: It will keep, covered, in the refrigerator for up to two days or in the freezer for up to three months. Reheat on the stovetop, adding enough broth or water to achieve desired consistency.

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LENTIL SOUP WITH PORCINI MUSHROOMS

Preparation 30 minutes, start-to-finish 1 1/4 hours

1 ounce dried porcini mushrooms (1 cup)

2 cups warm water

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 stalk celery, chopped

4 teaspoons chopped fresh sage (about 8 leaves)

2 cups green French lentils or brown lentils, picked over and rinsed

7 cups low-fat chicken broth, homemade or reduced-sodium canned

2 teaspoons balsamic vinegar

Freshly ground pepper to taste

2 tablespoons reduced-fat sour cream or yogurt (optional)

2 tablespoons chopped fresh chives or parsley

Combine porcini and warm water in a small bowl or glass measuring cup. Let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cool water; drain and chop. Strain the reserved liquid through a coffee filter or paper towel to remove any sand or dirt.